Moroccan cooking is spicy and fragrant and this lamb dish is no exception. Vary the amount of spices according to your own taste, as there is no hard and fast rule about the flavours - as long as you enjoy it, nothing else matters. This meal is incredibly quick to prepare, and so can easily be used as a weekday meal, but it is also special enough to be used for a dinner party. The recipe shown here includes the full meal, so there is no need to serve it with anything else. The quantities shown here serve 2 as a main meal.

Ingredients

• 1 Yellow pepper, roughly chopped
• 1 Courgette, cut into thick slices
• 1 Onion, chopped into eighths
• 8 Cherry tomatoes, halved
• Oil, for roasting (herb or garlic infused if possible)
• 1/2 tsp Nutmeg, ground
• 1/2 tsp Cumin, ground
• 1/2 tsp Coriander, ground
• 1/4 tsp Allspice, ground
• 1/4 tsp Chilli, ground
• 1/2 tsp Ginger, ground
• 1/4 tsp Cinnamon, ground
• 2 120g Lamb steaks
• 125g Couscous
• 3 tbsp Fresh coriander leaves, chopped

Method

1. Place the vegetables in a roasting tin and toss in a little flavoured oil.
2. Place into an oven at 180 degrees C and roast for 25 minutes, or until the vegetables are cooked through and golden.
3. Mix the spices together and rub the lamb steaks with half the spice mixture.
4. Place the remaining half of the spice mixture in a frying pan, and fry for 1 minute.
5. Add the couscous and 150ml of boiling water to the spice mixture and stir well. Remove from the heat and cover.
6. Fry the lamb steaks in a little oil for approximately 2 minutes on each side, or until cooked through.
7. Drain any excess water from the couscous.
8. Mix the roasted vegetables and coriander into the spiced couscous.
9. Serve the lamb on a bed of couscous and vegetables.