Pressure cooker pulled lamb shawarma with tahini sauce
Spiced lamb shoulder pulled into juicy shreds with crisp edges, served with a lemony tahini sauce and a quick tomato salad.
- Time1 hr 30
- LevelEasy
- Costabout £2.17 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 731kcal
- 10.7gcarbs
- 5.3gof which sugars
- 55.8gfat
- 23.8gsaturates
- 49.2gprotein
- 4.2gfibre
- 0.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the cumin, coriander, paprika, cinnamon, turmeric, allspice, pepper, 2 tsp salt, the zest and half the lemon juice, the pomegranate molasses and garlic. Rub all over the lamb. If you have time, leave it for an hour or overnight in the fridge.
- 2
Heat the oil on Sauté and soften the onion for 4 minutes. Add the lamb and the 200 ml water.
4 min - 3
Lock the lid and set the valve to sealing. Cook at high pressure for 40 minutes. It takes about 10 to 15 minutes to come up to pressure first.
40 min - 4
Let the pressure drop naturally for 15 minutes (natural release), then open the valve. Natural release keeps the lamb juicy. A quick release will tighten it.
15 min - 5
Heat the grill to high. Lift the lamb onto a tray, shred it with two forks and spoon over some of the juices. Grill for 5 to 8 minutes until the edges are crisp and browned.
7 min - 6
Whisk the tahini with the cold water and the rest of the lemon juice until smooth and pourable. Mix the tomatoes, cucumber and parsley with a pinch of salt.
- 7
Serve the lamb with the tahini sauce and salad, in warm flatbreads, over rice, or in lettuce leaves. No pressure cooker? Cook the lamb in a covered heavy pot with the juices for 2 hours 15 minutes to 2 hours 30 minutes on a low simmer, or in the oven at 150°C (130°C fan) for 3 hours.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
