Lamb And Prune Tagine - cooking recipe

Ingredients

1 tbsp vegetable or olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 lb boneless lamb, cubed
1/2 tsp Moroccan spice mix
2 large potatoes, peeled and chopped
1 large carrot, peeled and finely chopped
10 oz frozen broccoli florets
1/2 cup pitted prunes
1 cup couscous
None None Lemon wedges, to serve

Preparation

Heat half the oil in a large skillet on medium-high heat. Add the onion and cook, stirring for 3 mins or until soft. Add the garlic and cook, stirring, for 30 seconds or until fragrant. Add the lamb and cook and stir for 2 mins or until seared. Add the spice mix.
Stir in the potato, carrot and 1 cup boiling water. Bring to a boil. Reduce the heat to low; simmer, covered, for 15 mins or until the lamb is cooked. Stir in the broccoli and the prunes and cook, covered, for 5 mins or until heated.
Meanwhile, place the couscous in a medium heatproof bowl and stir in 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins or until the liquid is absorbed. Using a fork, fluff and separate the grains. Add the remaining oil and toss to combine.
Serve the tagine with couscous and lemon wedges.