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

Ingredients

• 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

Directions

1. Heat some oil in a medium pan that has a lid.
2. 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.
3. Add the harrisa, cumin and paprika and stir to coat the onions cook for another minute.
4. 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.
5. In the last minute add the zaatar and sumac (if using) and salt and pepper to your taste.
6. To serve share between 2 bowls top with the parsley, coriander and pomegranate seeds.