You’ll Need
For the Lamb
650g lamb leg steaks, cut into 2cm pieces
1 tbsp olive oil
1 tsp ground allspice
½ tsp ground cardamom
quarter tsp turmeric
½ tsp black pepper
For the Pots
350g cooked basmati rice
250ml prepared jameed sauce or thin full-fat yoghurt
100ml lamb stock
1 small garlic clove, finely grated
4 small flatbread pieces
To Finish
30g toasted almonds
Chopped parsley
Optional but Dangerous
Extra jameed sauce
Warm flatbread
A squeeze of lemon
Method
Preheat your air fryer to 200°C.
Toss the lamb with the oil, allspice, cardamom, turmeric and black pepper.
Air fry for 9 minutes, shaking halfway, until browned at the edges.
Line four heatproof pots with small pieces of flatbread.
Divide the cooked rice between them and top with the lamb.
Whisk the prepared jameed sauce with the stock and garlic.
Pour it around the lamb, cover the pots tightly with foil and air fry at 175°C for 14 minutes.
Remove the foil and cook for 4-5 minutes until the sauce is hot and the lamb reaches 75°C.
Rest for 3 minutes.
Scatter with toasted almonds and parsley before serving.