You’ll Need
For the Shuwa Lamb
650g lamb leg steaks, cut into thick strips
1 tbsp olive oil
1 tbsp cider vinegar
3 garlic cloves, finely grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cardamom
quarter tsp ground cloves
three-quarter tsp sea salt
For the Parcels
1 large onion, thinly sliced
4 squares baking paper
4 squares foil
Lime wedges
Chopped coriander
Optional but Dangerous
Saffron rice
Hot chilli sauce
Warm flatbread
Method
Mix the oil, vinegar, garlic, cumin, coriander, paprika, cardamom, cloves and salt.
Coat the lamb thoroughly, cover and marinate for at least 2 hours.
Divide the onion between four sheets of baking paper and top with the lamb.
Fold into tight paper parcels, then seal each one inside foil.
Preheat your air fryer to 180°C.
Air fry the parcels for 22 minutes, turning once.
Carefully open the foil and paper so the lamb is exposed but the juices remain underneath.
Increase the temperature to 200°C and cook for 6-8 minutes until dark at the edges.
Check the lamb has reached 75°C, then rest for 4 minutes.
Finish with coriander and lime wedges.