Moroccan lamb with toasted Brussels sprouts

1 Preheat oven to 180°C on fan bake. Heat oil in a large frying pan, on a high heat. Add lamb and brown on each side.

2 Add the Moroccan spice, carrot and eggplant and fry for a further 2-3 minutes. Add dried fruit, tomatoes, orange zest and juice. Cover and simmer gently for 10 minutes, stirring occasionally. Meanwhile, place Brussels sprouts on a greased baking tray and season with salt and pepper. Place in the oven for 10 minutes until lightly golden.

3 Remove the lid from the frying pan and simmer for a further 5 minutes, until liquid has reduced to form a thick sauce. Prepare couscous according to packet instructions.

4 Serve the roasted Brussels sprouts alongside the lamb and couscous.