I'm sure we weren't the only ones to sit down to a roast leg of lamb for Easter Sunday lunch this weekend. We ate leftovers the next day for lunch (some meat with leftover gravy, potatoes and veggies) but in the evening, there was still a small amount of leftover lamb, so I decided to do something a bit more inventive and use some of my new Knorr Flavour Pots to jazz things up a bit.
Moroccan lamb stew
ingredients
leftover roast lamb
2 onions
1 red pepper
tin of chopped tomatoes
tin of chickpeas
1 garlic Knorr Flavour Pot
1 mixed herb Knorr Flavour Pot
1tsp ras el-hanout
Drizzle a little olive oil in a pan and gently fry the onion and red pepper until tender, then add the cooked leftover lamb and heat through thoroughly.
Add the tinned tomatoes, the tinned chickpeas, the ras el-hanout and the two Knorr Flavour Pots. Bring to the boil, stirring to mix in the Flavour Pots, then reduce the heat and simmer for 15 minutes, until the sauce has reduced and thickened. Serve with rice or couscous.
As this uses leftovers, I'm linking up to Credit Crunch Munch with Fab Food 4 All & Fuss Free Flavours
As this uses leftovers, I'm linking up to Credit Crunch Munch with Fab Food 4 All & Fuss Free Flavours
Disclosure : I received a Knorr Flavour Pot Mystery Box to experiment with. Follow the #seizetheflavour hastag @UnileverKitchen to see everybody else's Mystery Box Masterpieces.
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Ooo this looks really yummy!.. Ive never actually tried Lamb before, maybes I should give it ago :)
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