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
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.
Preheat oven to 160°C.
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.
Stir in dried apricots and continue to cook, covered for a further 40 minutes or until lamb is tender.
Serve immediately with a dollop of yoghurt, a sprinkling of pistachio kernels and the chopped herbs. Serve with Alexandra's French couscous.