Tagine over the asylum

An excellent recipe for lamb tagine from Taste.com. I'm not the greatest cook, and I don't really like to follow recipes (too impatient), but I followed this one, the results were delicious, and I was inordinately pleased with myself as a result. I love the sweet and savoury combination of lamb and apricots. I was once told by a po-faced personal trainer, who fancied himself as a nutritionist, that I should never combine fruit and meat: I am frequently delighted to ignore that advice. If this doesn't make you feel hungry, here's some painstaking sausage-related research.

Ingredients (serves 4)
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
2 teaspoons salt
2 tablespoons olive oil
grated rind and juice of 2 lemons
1.2kg diced lamb
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
1 cup thick, Greek-style yoghurt
1/2 cup pistachio kernels, roughly chopped
couscous, to serve

Method
1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.
2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.
3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.