So for Easter we cooked a shoulder of lamb and as there is only two of us two fur babies we had a lot leftovers. In the past I’ve made leftover lamb hotpot and Ragu so fancied a change and I’m in love with sweet paprika at the moment and I also had some bags of dried fruit that didn’t have much in them so it was a great way to use them up. I think you could put in anything that needs using up. Ruby harissa is my favourite rather than the green one it is so pretty and I really like the added depth of flavour from the rose petals. The colour is also beautiful
- 1 red onion, peeled and finely chopped
- 1 tbsp ruby harrisa paste
- 1 tsp sweet paprika
- 1 tbsp ground cumin
- 1 bowl of leftover lamb
- 300ml of lamb or vegetable stock
- 1 tin of chopped tomatoes
- 1 tin of chickpeas, drained and rinsed
- Handful of dried fruit roughly chopped I used dates and apricots
- 1 preserved lemon, roughly chopped (optional)
- 6 green olives, halved
- 1 cinnamon stick
- Pinch of sumac (optional)
- Pinch of zaatar (optional)
- Seasoning to taste
- Small bunch of parsley and coriander, chopped
- 1 pomegranate, seeds only
- Heat some oil in a medium pan that has a lid.
- Add the onions and cook until the soften around 6 – 7 minutes. If they start to catch in pan just add a splash of water so they don’t burn.
- Add the harrisa, cumin and paprika and stir to coat the onions cook for another minute.
- Next add the lamb, stock, tinned tomatoes, preserved lemon if using, chickpeas, fruit, olives and cinnamon stick. Bring to the boil and then reduce to a simmer. Put the lid on the pan and simmer for 30 minutes.
- In the last minute add the zaatar and sumac (if using) and salt and pepper to your taste.
- To serve share between 2 bowls top with the parsley, coriander and pomegranate seeds.