Ingredients
- 1700 shoulder of lamb on the bone
- 6 pitta breads (white)
- 6 sprigs for (garnish)
- 4 ripe tomatoes
- 3 long
- 2 1/2 cm ginger (fresh peeled)
- 2 cm (cubes)
- 1 when the lamb is (cooked)
- 1 mix all the dressing ingredients in a bowl (together)
- 1 on side
- 1 cm dice
- 1 prepare the lamb the day before
- 1 salt
- 1 aubergine
- 1 clove garlic (peeled)
- 1 level chilli flakes
- 1/4 flesh
- 275 ml boiling water
- 225 g couscous
- 175 g pitted black olives (drained)
- 200 g salad onions trimmed fine (sliced)
- 7 1/2 tbsp olive oil
- 75 ml lemon juice
- 2 tbsp lemon juice
- 1 1/2 tbsp balsamic vinegar
- 20 g flat-leaf parsley (fresh)
- 1 tsp rounded ginger (ground)
- 1 tsp rounded coriander (ground)
- 1/2 tsp level black pepper (freshly ground)
Spoon the couscous into one side of each pitta bread, and the lamb, aubergine and olive mixture into the other. Garnish with the reserved parsley and mint, arrange in a dish or basket and serve.
