Lamb Tandoori with Taboulé
> 3 hours
4 persons
Medium
BBQ
A spicy lamb shank with a fresh salad. This main course is a must-have on your plate. This recipe is crafted by a professional chef and is brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below or the overview at the bottom.
Ingredients
- 4 pieces of lamb shank
- 100 grams of Greek yogurt
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika powder
- 1 teaspoon of harissa
- 1 teaspoon of salt
For the couscous:
- 100 grams of couscous
- 1 cucumber
- 2 tomatoes
- 1 red bell pepper
- 1 red onion
- 1 clove of garlic
- 1 tablespoon of chopped mint
- 1 tablespoon of chopped cilantro
- 1 lime
Preparation
Here's how to prepare this recipe!
- 1. Coat the lamb shanks with a mixture of yogurt, garlic powder, paprika powder, harissa, and salt. Using meat hooks, hang the shanks at the top of the barbecue at a temperature of 160 degrees Celsius, and let them cook for 4 hours.
- 2. Pour 200 ml of boiling water over the couscous, cover, and let it sit for 5 minutes. Then, fluff the couscous with a fork. Dice the cucumber, tomato, and bell pepper into small cubes, avoiding the seeds, and mix them with the couscous.
- 3. Finely chop the red onion and crush the garlic into a paste, then mix them with the couscous. Add the mint and cilantro, and season with lime juice, salt, and pepper.
- 4. Cover the tabbouleh and let it sit in the fridge to allow the flavors to meld until the lamb is tender and falling off the bone.
- 5. Place the lamb shanks on the tabbouleh in a large, flat dish.