Lamb and Chickpea Tajine
Using Alexandra’s Tajine Spice
2 T olive oil
1 onion, finely chopped
2 T Alexandra’s Tajine Spice
500g lamb rump, cut into bite sized pieces
400g can chopped tomatoes
½ cup roughly chopped pitted prunes or apricots
1 ½ cups cooked chickpeas (400g can, drained)
Salt and freshly ground pepper
1 handful of chopped coriander
1 handful of chopped mint
The skin of 1 preserved lemon, finely chopped
A handful of flaked almonds, toasted (optional)
Preheat oven to 150° C.
Heat oil in tajine or casserole dish over a moderate heat and cook onion until tender. Add the Tajine Spice and cook for a further minute.
Increase the heat, add the lamb and brown on all sides. Add the tomatoes and enough water to almost cover the lamb. Season with salt, cover, and cook in the oven for about 2 hrs or until lamb is tender.
Remove from the oven and add the prunes or apricots, chickpeas and preserved lemon, then return to the oven and continue to cook for a further 15 minutes.
Sprinkle with chopped coriander and mint, and toasted flaked almonds.
Serve with couscous, oven toasted pita breads and a green leafy salad. Extra vegetables may be added such as pumpkin, courgette, carrots, aubergines, celery, capsicum or olives. For a change, you can substitute the Tajine Spice with 1 tablespoon of Ras el Hanout. Serves 4.