SHAWARMA WITH CRISPY AIR FRYER AUBERGINE

Serves: 4-6

INGREDIENTS

• 1 small, deboned lamb leg (approx. 800g)
• olive oil & avocado or coconut oil
• salt & pepper
• 15ml Za’atar spice
• 15ml dried oregano
• 4 garlic cloves, crushed
• 1 litre beef stock
• 1 jar harissa paste
• 2 aubergines
• 1 lemon

To serve:

• flatbreads
• hummus
• sundried tomato pesto
• sliced red onion
• tzatziki
• chopped parsley
• lemon

METHOD

1. Rub the lamb generously with olive oil and season with salt, pepper, and Za’atar spice. Heat a large, heavy-based saucepan on the stove and add a little high-heat oil (avocado or coconut).
2. Brown the lamb all over. Once browned, add the oregano, garlic, and beef stock. Cover with a lid and simmer gently for 1½–2 hours, until the lamb is tender and pulls apart easily with two forks.
3. Meanwhile, mix 50ml of harissa paste in a bowl with a little olive oil and salt.
4. Cut the aubergines into bite-sized pieces and coat in the harissa mixture.
5. Place the aubergines in an air fryer and set to 200°C. Air-fry until golden and crisp – about 20 minutes.
6. Once the lamb is tender, pull it apart with two forks.
7. Warm the flatbreads and spread generously with hummus and sun-dried tomato pesto. Top with the pulled lamb, sliced red onion, crispy aubergines, tzatziki, and parsley. Serve with lemon wedges for squeezing over.