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
- 280 ml boiling water
- 150 gr couscous
- 120 gr pitted black olives (drained)
- 110 gr salad onions trimmed fine (sliced)
- 110 ml olive oil
- 75 ml lemon juice
- 30 ml lemon juice
- 22 ml balsamic vinegar
- 2 gr flat-leaf parsley (fresh)
- 2 gr rounded ginger (ground)
- 2 gr rounded coriander (ground)
- 1 gr 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.
