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  • 2-3TbspThe Village Press Olive Oil 
  • 1Lemon, rind and juice 
  • ½packet Alexandra’s Bazaar Tajine Mix 
  • 1.2kgdiced lamb 
  • 1Onion, diced 
  • 1cup of hot water with 1 Maggi chicken stockcube 
  • 1tin Ceres Organics chopped tomatoes 
  • 2/3cup Ceres Organics raisins 
  • 1cup Ceres Organics dried apricots,cut in half. (bite sized pieces).     
  • 2cups Israeli Couscous 
  • 1cube of Maggi chicken stock 
  • Plentyof fresh coriander, chopped 
  • 1 PacketCeres Organics pistachio nuts 
  • The Cheese Barn organic Greek yoghurt
Preheat oven at 180C.
Make a paste with 2Tbsp olive oil,lemon rind, lemon juice and Tajine Mix. Marinade the lamb with the paste and refrigerate for at least 2hours.  The longer you can let the meatmarinade, the better!
Brown onions in a little olive oil,add the diced lamb and brown.Place the meat in your Tajine, addchicken stock and chopped tomatoes.Cook in the oven for 1 hour. 
Remove and add the raisins and apricots.Cook in the oven foranother hour.                                                
Just before serving, cook the IsraeliCouscous in plenty of boiling water with 1 cube of chicken stock for 5-6minutes, stirring occasionally.  Drain,stir the fresh coriander and a little olive oil through the couscous.
To Serve:Place pistachio nuts in a small dish, Greekstyle yoghurt in a small bowl, the meat dish in the tajine on the table.  The idea is for everyone to dish up a littleof everything!

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