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LAMB SUMMER PLATTER with tandoori spices, pita bread and Israeli couscous
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2 portions
Easy
35 minutes
Ingredients
350 g leg of Quebec lamb, cut into cubes
2 cases. tandoori spices
2/3 cup plain yogurt
200g Israeli couscous
1 tbsp. butter
1 vegetable or chicken stock cube
2 tomatoes, quartered
2 Lebanese cucumbers, diced
75 g feta cheese, cut into cubes
1/2 onion, thinly sliced
Bunch of mint, oregano and parsley, finely chopped
Mini pitas
Olive oil
Salt and pepper
Preparation
Put the lamb cubes in a bowl with 3/4 of the spice mix, 1 tbsp. of yogurt, a drizzle of oil, salt and pepper. To mix together.
Bring a pot of water with the stock cube and the rest of the spices to a boil.
Pour the couscous and cook for 6-8 minutes until tender. Drain and mix with the butter. Adjust seasoning to taste.
Mix the tomatoes with the onion, feta, herbs to taste, a drizzle of oil, salt and pepper.
Mix cucumbers with 1 tsp. of yogurt, a drizzle of oil, salt and pepper.
Heat a drizzle of oil in a skillet over medium heat. Add the lamb cubes and cook for about 3 minutes on one side until browned.
Flip, cover and cook for 3-5 minutes over low heat until the center is cooked.
Serve the lamb cubes with the couscous, the vegetables, the pitas, the rest of the herbs and the yogurt.