MOROCCAN LAMB WITH TOMATO & COUSCOUS

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Moroccan Lamb With Tomato & Couscous image

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.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.
  • Add the onion, garlic, red pepper and carrot to the pan and cook for 2-3 minutes.
  • Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.
  • Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.

Nutrition Facts : Calories 580.5, Fat 47.1, SaturatedFat 18.7, Cholesterol 111, Sodium 101.9, Carbohydrate 12.3, Fiber 3.1, Sugar 6.3, Protein 26.7

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