Moroccan Lamb With Tomato & Couscous

• 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

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.

mixed spice, oil, onion, garlic, red pepper, carrot, tomatoes, frozen baby peas, couscous

Taken from www.food.com/recipe/moroccan-lamb-with-tomato-couscous-125639 (may not work)