Moroccan Lamb With Tomato Couscous

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Tender lamb fillets coated with moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. adapted from a recipe from the simply great meals recipe club website.

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Steps

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Sprinkle the lamb with moroccan spice.

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Heat the oil in a pan , add the lamb fillets and cook until the lamb is cooked as desired.

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Remove the lamb to a warm serving plate.

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Add the onion , garlic , red pepper and carrot to the pan and cook for 2-3 minutes.

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Add the tomatoes and juice , and the baby peas , stirring to combine.

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Cover and cook over a low heat for 10 minutes.

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Spoon the sauce onto the prepared couscous.

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Cut the lamb into slices and serve on top of the sauce.

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Ingredients

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lamb fillets, mixed spice, oil, onion, garlic cloves, red pepper, carrot, tomatoes, frozen baby peas, couscous