Moroccan Lamb With Tomato & Couscous

bluemoon downunder's Note:

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.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ¼ 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.

Reviews

[Jellyqueen]

Lamb is new for me, so we are still acquiring a taste for it, but this was quite tasty. I think next time, I will also add a little more garlic, salt and pepper.

[currybunny]

This was a really nice dish. I found that just the moroccan spice did not really do very much for me on the lamb, next time I'll use ras el hanout or another blend. I doubled the garlic in the veggie sauce and added salt and pepper, and it came out beautifully! Thanks for posting!