Lamb Shawarma with Crispy Air Fryer Aubergine

We’re not sure which we’re more excited about in this recipe: the tender, pulled lamb or the crispy aubergine, air-fried to perfection. One thing we are sure about: the Instant Vortex Versazone air fryer with ClearCook and the Instant Pot PRO. You can win both (if you are super quick!).

Ingredients

1 small, deboned lamb leg (approx. 800g)
Olive oil and avocado or coconut oil
Salt and pepper
15ml Za’atar spice
15ml dried oregano
4 garlic cloves, crushed
1 litre beef stock
1 jar Pesto Princess Harissa Paste
2 aubergines
1 lemon

To serve

Flatbreads
Pesto Princess Hummus
Pesto Princess Sundried Tomato Pesto
Sliced red onion
Tzatziki
Chopped parsley
Lemon

How to

Rub the lamb liberally with olive oil and season with salt, pepper and the Za’atar spice. Set the Instant Pot PRO to Sauté mode and preheat. Drizzle a little high-heat oil (avocado or coconut) into the base of the pot and brown the lamb all over. Once browned, turn off the Sauté function and add in the oregano, garlic and beef stock. Set the Instant Pot PRO to High on the Pressure Cook function and cook the lamb for 20 minutes (depending on the size of the cut) and allow a natural pressure release for super tender meat.

Meanwhile, combine 50ml Pesto Princess Harissa Paste in a bowl with a little olive oil and salt. Slice the aubergines into bite-sized pieces and coat in the harissa mixture. Put the aubergines into an Air Fryer (we used the Instant Vortex Versazone air fryer with ClearCook) and select the Air-fry function at 200°C. Air-fry until golden and crisp – approximately 20 minutes.
Once the Instant Pot’s pressure has released naturally, remove the lamb from the liquid and shred using two forks. Heat up the flatbreads and spread liberally with Pesto Princess Hummus and Sundried Tomato Pesto. Top with the pulled lamb, sliced red onion, crispy aubergines, tzatziki and parsley and serve with lemon for squeezing over.