Tender harissa lamb with home-made flatbreads

This delicious recipe for slow-cooked harissa lamb and home-made flatbreads has ‘weekend cooking project’ written all over it. And the best part is, it can all be made using one machine – the amazing Instant Pot Duo Crisp + Air Fryer.

SHOP THE VIDEO SHOP INSTANT POT

Apricot-and-rose harissa slow-cooked lamb gyros

Recipe by Abigail Donnelly

Serves 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 90 minutes

INGREDIENTS

Approximately 1.5 kg deboned leg of lamb
Sea salt and freshly ground black pepper, to taste
4 T olive oil
6 shallots, peeled and halved
6 garlic cloves, crushed
4 bay leaves
3 cups beef stock
1 T apricot harissa
2 small chillies, halved
A dash of rose-water
Sliced tomato, for serving
Pickled red onion, for serving
Fresh coriander, for serving
Cucumber, for serving

FOR THE FLATBREAD:

150 g flour, plus extra for rolling
250 g yoghurt
A pinch of salt

METHOD

Season the lamb with salt and pepper and rub with 2 T olive oil. Heat the remaining oil in the inner pot of the Duo Crisp.
Add the lamb and sauté until golden brown on all sides. Add the remaining ingredients.
Cover with the lid and set to ‘Pressure Cook’ on high for 90 minutes.
Allow Natural Pressure Release to take place. Remove the lid and swop to the Air Fryer lid. Set to 5 minutes at 200°C to crisp the top of the lamb.
Remove the lid, place the meat on a platter and break into chunks.
Press the Sauté button and, with the lid off, reduce the sauce for about 5 minutes.
To make the flatbread, mix the ingredients in a bowl until a soft dough forms. Remove from the bowl and cut into 4-6 pieces, then roll out on a floured surface.
Place the dough in the multi-level air fryer basket and add the Air Fryer lid. Set for 7 minutes at 199°C. Cook until the timer goes off and remove.
To serve, drizzle the lamb with the sauce and serve with flatbread, sliced tomato, pickled red onion, cucumber, yoghurt (see below) with harissa, and fresh coriander.

MAKE YOUR OWN YOGHURT!

You could also make your own yoghurt using the Instant Pot! Follow the steps below.

Makes 2 cups
EASY
Cooking: 6–8 hours

INGREDIENTS

2 litres long-life milk
3 T preservative-free full-cream yoghurt

METHOD

Place the ingredients in the inner pot of the Duo Crisp and whisk well to create a creamy consistency.
Close the lid and press Sous Vide button.
Set the timer to 6 hours and the temperature to 47°C.
Check the consistency after 6 hours and see if you are satisfied. If you prefer it thicker, set the timer for a further 2 hours.
Strain through a fine sieve or muslin cloth to separate whey and create creamy Greek-style yogurt.