Lamb Tajine with Apricots and Pistachios

Using Alexandra’s Tajine Spice and French Couscous


2 Tablespoons Alexandra's Tajine Spice

2 Tablespoons olive oil

2 lemons, rind and juice

1 kg diced lamb

1 cup chicken stock

1/2 cup dried apricots

1 cup thick, Greek-style yoghurt

1/2 cup pistachio kernels, roughly chopped

Handful of chopped mint and chopped parsley

Alexandra's French Couscous

  1. Combine the Tajine Spice and oil in a large bowl. Add the lemon rind and half the juice and stir to form a paste. Add lamb and stir until well-coated. Cover and refrigerate for 3 hours.

  2. Preheat oven to 160°C.

  3. Put lamb mixture into a tajine or casserole dish with a lid. Add stock and remaining lemon juice and stir until well-combined. Cover and cook for 1 ½ hours.

  4. Stir in dried apricots and continue to cook, covered for a further 40 minutes or until lamb is tender.

  5. Serve immediately with a dollop of yoghurt, a sprinkling of pistachio kernels and the chopped herbs. Serve with Alexandra's French couscous. Serves 4-5.

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