1. Set a large casserole dish on the stove on a medium high heat and add a tbsp olive oil. Wait for the oil to warm up before adding the chopped onion, celery, the two bay leaves and a pinch of salt. Turn the temperature right down then leave to cook in their own juices for at least 10 minutes or until translucent.

2. Turn the heat up, then add the ground coriander, whole chillies and chilli powder. Stir until aromatic, then throw in the lamb, coat with the spices before pouring in the glug of wine, passata and water.

3. Bring to the boil, then cover and simmer at a low heat for around 50 minutes, skimming off any scum which rises to the surface during this time.

4. Roughly chop the peppers then add them to the stew. Continue cooking on a low heat for another 20 minutes, this time without the lid.

5. Add any leftover vegetables you have, then allow to cook for a further 10 minutes without the lid before checking the seasoning and serving.

6. Enjoy with rice and a little crème fraîche or anything else that you think is appropriate and you need to use up.

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Mexican Inspired Leftover BBQ Lamb

SERVES:

Serves 6 for a lovely supper

2 smallish onions 


1 stick of celery 


800g leftover BBQ Lamb, cut roughly into chunks 


2 bay leaves 


2 tsp ground coriander (could be cumin) 


2 tsp extra hot chilli powder (optional) 


4 dried smoky chillies 


600ml passata 


A good glug of wine 


400ml water 


2 red peppers, fresh or from a jar 


Any other leftover BBQ sides you think might work. I used some slow roast tomatoes and some peas 

You can use any leftover BBQ meat that you have instead of lamb, the flavours will work with most things. Quantities can be adjusted according to the quantity of meat.

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Mexican Inspired Leftover BBQ Lamb