A simple tomatoey Stew for Sunday’s leftover meat.
400g leftover roast chopped roughly
1 red onion sliced
1 med red pepper sliced
100g courgette sliced
Stock to cover , stock cube is fine
2tbsp tomato puree
1 tablespoon tomato ketchup, I used Stokes
Sprigs fresh rosemary and thyme
Fry onion in a little olive oil until softened. Add pepper courgette and lamb and cook stirring for a bit.
Add veg and meat and cook stirring frequently for 10 mins, then add stock to cover, purée, ketchup and herbs. Bring to the boil, then give a good stir, cover and lower the heat.
Cook on the hob about 30 minutes, or as long as you feel appropriate. I usually cook mine in the morning and let the flavours develop before reheating thoroughly in the evening. I usually serve mine with couscous but rice, pasta, potatoes, whatever.