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  • 2-3Tbsp The Village Press Olive Oil 
  • 1 Lemon, rind and juice 
  • ½ packet Alexandra’s Bazaar Tajine Mix 
  • 1.2kg diced lamb 
  • 1 Onion, diced 
  • 1 cup of hot water with 1 Maggi chicken stock cube 
  • 1 tin Ceres Organics chopped tomatoes 
  • 2/3 cup Ceres Organics raisins 
  • 1 cup Ceres Organics dried apricots, cut in half. (bite sized pieces).     
  • 2 cups Israeli Couscous 
  • 1 cube of Maggi chicken stock 
  • Plenty of fresh coriander, chopped 
  • 1 Packet Ceres 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 2 hours.  The longer you can let the meat marinade, the better!
Brown onions in a little olive oil, add the diced lamb and brown. Place the meat in your Tajine, add chicken stock and chopped tomatoes. Cook in the oven for 1 hour. 
Remove and add the raisins and apricots. Cook in the oven for another hour.                                                
Just before serving, cook the Israeli Couscous in plenty of boiling water with 1 cube of chicken stock for 5-6 minutes, stirring occasionally.  Drain, stir the fresh coriander and a little olive oil through the couscous.
To Serve: Place pistachio nuts in a small dish, Greek style yoghurt in a small bowl, the meat dish in the tajine on the table.  The idea is for everyone to dish up a little of everything!

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