Best leftover lamb stuffed peppers

What do you do with leftover slow roasted lamb (see recipe!) and you've eaten curry twice in the past week!!

Similar to the vegetarian version here. This is what we did:

Take four red peppers, slice the tops off and take out the seeds and membranes.

Pop in a dish, cover with clingfilm and microwave for 3 mins until they're a little bit softer. Meanwhile you can make your cous cous just the way you like it. For me here it was one cup of cous cous (although I used about 2/3 of a cup in the mix), a shake of chicken stock, half a teaspoon of cumin, half a teaspoon of cinnamon. A heavy drizzle of olive oil before mixing until it looks like wet sand before adding in a cup of boiling water and covering in cling film. Leave to swell.

In a non stick frying pan, add a glug of olive oil, one onion chopped and a couple of garlic cloves mushed with a pinch of salt. When softened, add a teaspoon of cumin and cinnamon, then the leftover lamb.

In a large bowl, mix the contents of the frying pan, the cous cous, a large handful of sultanas and crumbled feta. What I didn't add and would do next time, is some chopped fresh herbs, mint or parsley, and some toasted pine nuts for crunch. Fill the peppers and pop the lids on!

In a dish that will fit all the peppers, add a tin a chopped tomatoes, add a tablespoon of brown sugar, a good glug of red wine vinegar, salt and pepper. Put the peppers on top. Cover with foil and bake for about half an hour at 180C. Take the foil off and pop back in until the peppers look like the picture above and the sauce is bubbling.

We served it with a mix of peas, broccoli, spring onions and spinach, all done in the pan. And a yogurt sauce - yogurt mixed with olive oil, salt and pepper, garlic and drizzled with pomegranate molasses.

Also see the veggie version.