Moroccan Lamb With Tomato & Couscous - cooking recipe

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

Preparation

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.