Description
Jamie Oliver’s Leftover Lamb Moroccan is a fragrant stew or tagine-style dish made with pre-cooked lamb, Moroccan spices, canned tomatoes, chickpeas, and often apricots or raisins. It’s a perfect mix of savory, sweet, and spiced, ideal for a cozy dinner or meal prep for the week.
Ingredients
- Cooked Leftover Lamb (400–500g, shredded or chopped)
- Olive Oil (2 tbsp)
- Onion (1 large, diced)
- Garlic (2 cloves, minced)
- Fresh Ginger (1 tbsp, grated)
- Ground Cumin (1 tsp)
- Ground Cinnamon (½ tsp)
- Ground Coriander (1 tsp)
- Smoked Paprika (1 tsp)
- Harissa Paste (1 tbsp, optional for heat)
- Chickpeas (1 can, drained and rinsed)
- Chopped Tomatoes (1 can – 400g)
- Dried Apricots or Raisins (¼ cup, chopped)
- Vegetable or Chicken Stock (½ cup)
- Salt and Pepper (to taste)
- Fresh Coriander or Parsley (for garnish)
- Optional: Lemon zest, slivered almonds, preserved lemon slices
Instructions
Heat the olive oil in a large pan over medium heat. Add the onion and cook for 5–7 minutes until soft. Stir in the garlic and ginger, cooking for another 1–2 minutes.
Stir in the cumin, coriander, paprika, cinnamon, and harissa paste (if using). Cook for 1 minute to bloom the spices.
Add the chopped tomatoes, chickpeas, dried fruit, and stock. Season with salt and pepper. Stir to combine and bring to a gentle simmer.
Add the cooked lamb to the pan, reduce the heat to low, and simmer uncovered for 15–20 minutes, or until everything is tender and the sauce is slightly thickened.
Taste and adjust seasoning. Finish with fresh coriander or parsley, and optional extras like lemon zest or toasted almonds.