You’ll Need
For the Lamb
700g boneless lamb shoulder, cut into 2cm pieces
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp black pepper
three-quarter tsp sea salt
For the Pots
500g baby potatoes, halved and parboiled for 8 minutes
1 onion, thinly sliced
100ml lamb stock
2 bay leaves
To Finish
Green zhug
Chopped coriander
Optional but Dangerous
Warm flatbread
Extra zhug
Spiced rice
Method
Toss the lamb with the olive oil, cumin, coriander, cardamom, cinnamon, pepper and salt.
Cover and marinate for at least 30 minutes.
Preheat your air fryer to 195°C.
Air fry the lamb for 8 minutes, shaking once, until browned.
Divide the potatoes, onion and bay leaves between four heatproof pots.
Add the lamb and stock, then cover each pot tightly with foil.
Air fry at 170°C for 25 minutes, stirring carefully halfway.
Remove the foil and air fry at 195°C for 6-8 minutes to crisp the edges.
Check the lamb is tender and has reached at least 75°C.
Rest for 4 minutes and finish with zhug and coriander.