Leftover Roast Lamb Moroccan Style Wraps Recipes

LEFTOVER ROAST LAMB PILAF

Steps:

• Toast almonds in a dry pan (no oil) over medium heat until lightly golden. Set aside.
• In a large pan (one that has a lid), sauté onion in a little oil until translucent. Add garlic and sauté for a few more seconds.
• Add rice, spices, sultanas, pumpkin and stock to the pan. Stir, cover and cook over medium heat for 20 minutes, stirring every 5 minutes, or until rice is cooked through. If it dries out before cooked, add a little more stock.
• Add the cooked lamb, beans and tomatoes and cook for five minutes or until lamb is warmed through and beans are cooked.
• Serve sprinkled with toasted almonds and a dollop of yoghurt.

LEFTOVER MOROCCAN STYLE LAMB AND BEEF SPICY COUS COUS

Steps:

• Soak you raisins and apricots In the red wine for about an hour.
• Heat up a non stick frying pan and sear the beef on all sides for about 5 minutes, add to the casserole dish that contained your lamb and its juices etc.
• Add the veggies and fruit and wine, stock cube the tomatoes and the spice rub, stir well . Top with water cover with lid.
• Put on lid and put in oven at gas mark 4 for approximately 4 hours check halfway through and add more water if necessary.
• Half hour before serving add the cous cous cover and bake for half hour the cous cous should absorb much of the juice.
• Serve with a squeeze of lemon or flaked almonds etc on top- I cant do this cos im allergic to nuts but ive heard its nice.