AIR FRIED LAMB WITH ATTIEKE (cassava couscous)| DINNER OR LUNCH IDEA| Shalou cuisine

lamb shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh is lower in fat, while pork shoulder is more affordable.

attieke

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a nutritious alternative, while couscous is budget-friendly.

Start by washing and cleaning the lamb shoulder, then drain it.

Add chopped onions, juice and zest of 1 lemon, mustard, salt, garlic, mixed herbs (thyme, oregano, parsley), black pepper, ginger, and seasoning spices for lamb into a bowl.

Mix all the ingredients together very well.

Cover the bowl with a clean cloth or plastic wrap and marinate in the fridge overnight or for at least 1 hour.

After marinating, pour the mixture into a pot without adding any water and cover it.

Cook on low heat for 30 to 45 minutes, allowing the lamb to cook in its own juices.

Check the lamb after about an hour; it should be cooked to your liking with reduced juices.

Transfer the lamb to the air fryer and cook at 180°C (356°F) for 30 minutes.

While the lamb is air frying, prepare the chili sauce by blending 1 onion, 1 sweet pepper, and 1 chili with no water.

Cook the blended sauce on medium heat until the water from the fresh vegetables evaporates, stirring regularly to prevent burning.

Remove the air-fried lamb from the air fryer and check for doneness; it should be ready after 30 minutes.

Prepare the attieke by removing it from the package and microwaving it for 3 to 4 minutes until hot.

Use a fork to break down the attieke into a couscous-like texture, serving it dry without mixing in oil or seasoning beforehand.

Cooking Techniques

Equipment Needed

Spice Level: