Ingredients

Method

• approximately 1.5 kg deboned leg of lamb
• sea salt and freshly ground black pepper, to taste
• 4 T olive oil
• 6 shallots, peeled and halved
• 6 garlic cloves, crushed
• 4 bay leaves
• 3 cups beef stock
• 1 T apricot harissa
• 2 small chillies, halved
• a dash of rose-water
• sliced tomato, for serving
• pickled red onion, for serving
• diced cucumber, to serve
• fresh coriander, for serving
For the flatbread:
• 150 g flour, plus extra for rolling
• 250 g yoghurt
• a pinch of salt
• harissa, for serving

Method

Ingredients

1. Season the lamb with salt and pepper and rub with 2 T olive oil. Heat the remaining oil in the inner pot of the Duo Crisp.

2. Add the lamb and sauté until golden brown on all sides. Add the remaining ingredients.

3. Cover with the lid, set to ‘Pressure Cook’ on high for 90 minutes.

4. Allow a natural pressure release to take place. Remove the lid and swop to the Air Fryer lid. Set to 5 minutes at 200 °C to crisp the top of the lamb.

5. Remove the lid, place the meat on a platter and break into chunks.

6. Press the Sauté button and, with the lid off, reduce the sauce for about 5 minutes.

7. To make the flatbread, mix the ingredients in a bowl until a soft dough forms. Remove from the bowl and cut into 4–6 pieces, then roll out on a floured surface.

8. Place the dough onto the multi-level air fryer basket and add the Air Fryer lid. Set for 7 minutes at 199°C. Cook until timer goes off and remove.

9. To serve, drizzle the lamb with the sauce and serve with flatbread, sliced tomato, pickled red onion, cucumber, yoghurt (see below) a drizzle of harissa and fresh coriander.

To make your own yoghurt using The Instant Pot Duo Crisp + Air Fryer click here.

This recipe was made using The Instant Pot Duo Crisp + Air Fryer. You can buy it here.