Moroccan lamb with toasted Brussels sprouts

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 tablespoon oil
500g lamb steaks
2 teaspoon Moroccan spice mix
4 carrots, diced
1 eggplantaubergineX cubed
½ cup dried fruit – use any combination of apricots, dates and prunes
400g can chopped tomatoes with garlic and rosemary
1 orange, zest and juice
500g Brussels sprouts, halved
1 cup wholegrain couscous

Instructions

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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.

Variations

Make it gluten free: Use rice instead of couscous, and check spice mix and canned tomatoes are gluten free.

Nutrition Info (per serve)

Calories 521 cal

Kilojoules 2180 kJ

Protein 39 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 24 g

Dietary fibre 14 g

Sodium 280 mg

Calcium 170 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.