Moroccan lamb with toasted Brussels sprouts
- 1 tablespoon oil
- 500g lamb steaks
- 2 teaspoon Moroccan spice mix
- 4 carrots, diced
- 1 eggplantaubergineX cubed
- 1/2 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
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.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 5g
Dietary fibre 14g
Make it gluten free: Use rice instead of couscous, and check spice mix and canned tomatoes are gluten free.
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