Leftover Lamb Stew with Moroccan Flavours

Last week I posted about slow roasted lamb recipe here , which wasn't the best recipe that we've ever  made and didn't exactly turn out to plan. We still had a fairly large lamb roast to use up, we hadn't eaten too much as it was pretty tough. Instead of wasting it we decided to make it into a stew.

Cooking it long and slow in the slow cooker, meant that it made the meat tender and there was already plenty of flavour from the previous lamb roast recipe that we had used. We were pretty pleased with the end result and made a great mid week meal.

Ingredients:

Leftover lamb (with the bone still in)

700 g baby carrots, unpeeled but washed

1 cup of frozen sweetcorn

1 cup of frozen peas

1 can of chopped tomatoes

Approx 2 tablespoons of tomato puree

2 tablespoons of Henderson's relish

Approx 1.5 l of gluten free lamb stock (or just enough to cover meat and vegetables)

Salt and Pepper

1 tsp of ground coriander

1 tablespoon of cumin seeds

2 sprigs of rosemary

2 whole garlic cloves

1 whole chilli

1 tablespoon of smoked paprika

1 cup of rice

Method

1. Put everything apart from the rice into the slow cooker and put on high for the first hour, then turn to low.
2. Tip the rice into the slow cooked after about 3 hours and then cook on low for a further 6 hours, stirring occasionally.

I quite liked this lamb stew and it was a great way to use up the leftover lamb meat from my previous dish. There's always a way to use up your leftovers or make something out of a dish that didn't quite work out as planned. 

What are some of your ways to use up leftovers?