Moroccan Lamb With Tomato & Couscous |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Ingredients:
600 g lamb fillets |
2 teaspoons moroccan mixed spice |
2 tablespoons oil |
1 onion, cut into wedges |
4 garlic cloves, coarsely chopped |
1 red pepper, coarsely chopped |
1 carrot, sliced |
1 (400 g) can tomatoes, coarsely chopped, with 11/2 cups juice |
1/4 cup frozen baby peas |
couscous, for serving |
Directions:
1. Sprinkle the lamb with Moroccan spice. Heat the oil in a pan, add the lamb fillets and cook until the lamb is cooked as desired. Remove the lamb to a warm serving plate.
2. Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
3. Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
4. Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.
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