INGREDIENTS:
Main Dish
- 4 pcs. - Lamb Shoulder, cut by ½ inch
- 10 grams - Oregano
- ¼ cup - Greek Yogurt
- 2 tablespoons - Curry Powder
- Salt
- Pepper
Couscous:
- ¼ cup - Olive oil
- ½ cup - Couscous
- ½ cup - Chicken Broth
- 2 tablespoons - Calamansi Juice
- 2 tablespoons - Red Onion, finely chopped
- 1 tablespoon - Parsley, chopped
- Salt
- Pepper
-
For the marinade, mix Greek yogurt, oregano, curry powder and olive oil. Then season with salt and pepper. - Add lamb shoulder and marinate for at least 4 hours or overnight
- Pre-heat the griller for 10 minutes
- Grill the lamb shoulder for 4 minutes per side. Let it rest for 4 minutes before serving.
- For the couscous, pour the boiling chicken broth over the couscous. Cover for 2 minutes.
- Add calamansi juice, red onion, salt and pepper
- Drizzle with olive oil and mix with parsley
- Plate and serve hot