Lamb shawarmas with aubergines bring the bold flavours of Middle Eastern cuisine to your kitchen. The succulent, slow-cooked lamb, infused with a mix of traditional shawarma spices, pairs beautifully with the tender yet crispy aubergines, cooked to perfection in the air fryer. Recipe compliments of Instant Pot.

Prep time: 15 mins | Cook time: 15 mins | Serves: 4–6

Ingredients

• 1 small, deboned lamb leg (approx. 800g)
• Olive oil and avocado or coconut oil
• Salt and pepper
• 15ml Za’atar spice
• 15ml dried oregano
• 4 garlic cloves, crushed
• 1 litre beef stock
• 1 jar Pesto Princess Harissa Paste
• 2 aubergines
• 1 lemon

To serve

• Flatbreads
• Pesto Princess Hummus
• Pesto Princess Sundried Tomato Pesto
• Sliced red onion
• Tzatziki
• Chopped parsley
• Lemon

Method

1. Rub the lamb liberally with olive oil and season with salt, pepper and the Za’atar spice. Set the multi-cooker to Sauté mode and preheat. Drizzle a little high-heat oil (avocado or coconut) into the base of the pot and brown the lamb all over. Once browned, turn off the Sauté function and add in the oregano, garlic and beef stock. Set the multi-cooker to High on the Pressure Cook function and cook the lamb for 20 minutes (depending on the size of the cut) and allow a natural pressure release for super tender meat.
2. Meanwhile, combine 50ml Pesto Princess Harissa Paste in a bowl with a little olive oil and salt. Slice the aubergines into bite-sized pieces and coat in the harissa mixture. Put the aubergines into an air fryer and select the Air-fry function at 200°C. Air-fry until golden and crisp – approximately 20 minutes.
3. Once the multi-cooker’s pressure has released naturally, remove the lamb from the liquid and shred using two forks. Heat up the flatbreads and spread liberally with Pesto Princess Hummus and Sundried Tomato Pesto. Top with the pulled lamb, sliced red onion, crispy aubergines, tzatziki and parsley and serve with lemon for squeezing over.