Ingredients
- 1 kg lamb shoulder (boneless)
- 3 onions
- 3 cloves of garlic
- 1 1/2 ts salt
- 50 ml water
- 1 tbs ras el-hanout
- 1 tbs liquid honey
- 1 tbs red wine vinegar
- 50 g dried apricots
- 2 spring onion
- 150 g greek yogurt
- 2 ts harissa (chili paste)
- 2 ts lemon zest
- 5 stalks parsley
- salt, pepper
- 4 hamburger buns
Preparation
1. Remove the lamb from the fridge approx. 30 minutes before preparation.
2. Peel and finely cut the onions and garlic. Mix salt and all the ingredients up to and including the red wine vinegar.
3. Cut the lamb into 4 large pieces and dab dry with paper towel. Heat the pot on highest level up to the roasting window, switch to a low level and roast the meat on all sides. Add the onion and garlic and roast.
4. Stir in the prepared seasoning mix, cover with Secuquick softline and close. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 60 minutes.
5. Cut the apricots into fine strips,clean and finely cut the spring onions. Stir the yogurt with the harissa and lemon zest, finely cut the parsley and stir in. Season to taste with salt and pepper.
6. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick. Place the pieces of meat in a shallow dish and pull apart with two forks. Add some of the cooking liquid and mix.
7. Lightly toast the hamburger buns as desired, serve the “pulled lamb” with dried apricots, spring onions and yogurt sauce.
This recipe has been tested and approved by AMC.
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