Moroccan Lamb With Tomato & 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. 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. 2

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

3. 3

   Add the tomatoes and juice, and the Baby Peas, stirring to combine. Cover and cook over a low heat for 10 minutes.

4. 4

   Spoon the sauce onto the prepared couscous. Cut the lamb into slices and serve on top of the sauce.