Sunday, 5 February 2012

Moroccan style lamb and butter bean stew

Last weekend I had some lovely slow roasted, boned and rolled, lamb shoulder. There was some left over so I decided tyo give it a new lease of life.

This would also be tasty with left over roast chicken but if you don't have any left overs you can always gently brown some stewing lamb before adding everything else and cook it for longer until the meat starts to give way.

It's very easy to make, pretty much a case of throwing everything in. I'm trying to eat cleanly at the moment so I just had it with some broccoli but you could also serve it with some couscous or even as a meal in its own right.


Serves 2, but can easily be doubled or halved

Approx 100g leftover roast lamb
1 large onion
1 large carrot
1 crushed garlic clove
1/2 tsp each of cinnamon, crushed cumin seeds and coriander seeds
A bay leaf
1/2 tin of tomatoes
1/2 tbsp tomato purée
Small tin of butter beans (leave these out if you want to make it Paleo)
A large handful of kale
1/2 beef stock cube
100ml water

1 Sauté the roughly chopped onion and carrot. After a couple of minutes add the crushed garlic cloves and the spices.
2. Add the remaining ingredients and cook for about 30 mins adding more water if it becomes too dry.
3. Serve on its own or with broccoli and couscous.

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