You’ll Need
For the Parcels
650g boneless lamb breast, cut into 2cm strips
1 tsp sea salt
1/2 tsp black pepper
200g coarse bulgur wheat
1 onion, finely chopped
2 garlic cloves, finely grated
1 x 400g tin chopped tomatoes
250ml hot chicken stock
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp dried mint
2 tbsp chopped parsley
Juice of 1/2 lemon
Optional but dangerous
Plain yoghurt
Chilli flakes
Cucumber salad
Equipment
Four deep double-foil parcels, each supported in a heatproof tray
Method
Preheat your air fryer to 200°C.
Season the lamb and air fry it in the basket for 12 minutes, turning twice, to render the surface fat.
Divide the bulgur, onion, garlic, tomatoes, stock, cumin, paprika and mint between four double-foil parcels.
Set the parcels in a tray so they cannot tip, divide the lamb between them and fold the foil tightly.
Air fry at 165°C for 45 minutes.
Open one parcel carefully. If the bulgur is still firm, add 2 tablespoons of boiling water to each, reseal and cook for 8 minutes more.
Check the lamb is 75°C and tender, then rest the closed parcels for 5 minutes.
Open away from your face and finish with parsley and lemon juice.