Lamb And Prune Tagine

• 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

1. 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.
2. 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.
3. 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.
4. Serve the tagine with couscous and lemon wedges.

vegetable, onion, garlic, boneless lamb, spice mix, potatoes, carrot, prunes, couscous, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32682 (may not work)