Moroccan Tagine with Leftover Lamb
Transform leftover roast lamb into a fragrant Moroccan-style stew with dried fruit and warm spices.
Ingredients
- 2 cups diced leftover lamb
- 1 can chickpeas
- 1 cup dried apricots
- 1 onion
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp cinnamon
- 1/2 tsp turmeric
- 1 cup broth
- fresh cilantro
Instructions
- 1
Sauté onion and garlic until soft.
- 2
Add spices and cook for 1 minute.
- 3
Add lamb, chickpeas, apricots, and broth.
- 4
Simmer covered for 25 minutes.
- 5
Garnish with cilantro and serve with couscous.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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