You’ll Need
For the Lamb Filling
500g slow-cooked lamb shoulder, shredded
1 tbsp olive oil, 1 small onion, finely diced, 2 cloves garlic, finely grated, 1 tsp ras el hanout
½ tsp ground cinnamon, 1 tsp ground cumin, 1 tbsp tomato purée
2 tbsp chopped dried apricots, 1 tbsp chopped fresh coriander, 1 tbsp chopped fresh parsley, Sea salt, Freshly cracked black pepper
For the Parcels
6 sheets filo pastry
40g butter, melted
1 tbsp sesame seeds
For the Apricot Couscous
150g couscous
200ml hot chicken stock
30g dried apricots, finely diced
20g toasted flaked almonds
1 tbsp chopped fresh mint
1 tbsp chopped parsley
Zest of ½ a lemon
Minted Yoghurt
120g Greek yoghurt
1 tbsp chopped fresh mint
1 tsp lemon juice
To Serve
Pomegranate seeds
Fresh coriander
Lemon wedges
Optional but Dangerous
Crumbled feta
Harissa drizzle
Toasted pistachios
Preserved lemon slices
Method
Preheat your air fryer to 190°C.
Heat the olive oil in a frying pan over a medium heat.
Cook the onion for 4–5 minutes until softened.
Add the garlic, ras el hanout, cinnamon and cumin, cooking for 30 seconds until fragrant.
Stir in the tomato purée and cook for 1 minute.
Fold through the shredded lamb, chopped apricots, coriander and parsley.
Cook for 2–3 minutes until everything is heated through.
Season with sea salt and freshly cracked black pepper, then allow the filling to cool slightly.
Lay one sheet of filo pastry onto a clean work surface and brush lightly with melted butter.
Place a second sheet on top and brush again.
Spoon half of the lamb filling into the centre.
Fold in the sides and roll tightly into a neat parcel.
Repeat to make the second parcel.
Brush generously with the remaining melted butter and sprinkle with sesame seeds.
Place the parcels into the air fryer basket.
Air fry at 190°C for 12–15 minutes, turning once halfway through, until the pastry is crisp, flaky and deeply golden.
Meanwhile, place the couscous into a bowl and pour over the hot chicken stock.
Cover and leave for 5 minutes.
Fluff with a fork before stirring through the diced apricots, toasted almonds, mint, parsley and lemon zest.
Mix together the Greek yoghurt, chopped mint and lemon juice until smooth.
Serve each lamb parcel alongside a generous spoonful of the apricot couscous.
Add a dollop of minted yoghurt, then finish with pomegranate seeds, fresh coriander and lemon wedges.