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Moroccan Pulled Lamb Filo Parcels

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Moroccan Pulled Lamb Filo Parcels

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The spicing is gentle in this recipe. If you prefer not to eat the fatty coating of the lamb, remove it then add 30ml (2tbsp), or more ras el hanout to the pulled lamb mixture to give it even more flavour.


  • 900g deboned lamb shoulder
  • 3 tbsp ras el hanout
  • 500g passata
  • 100g pistachio nuts, shelled
  • 100g pomegranate seeds
  • 30g fresh coriander leaves, washed and finely chopped
  • 100g feta cheese, crumbled
  • 1 egg, whisked
  • 16 filo pastry sheets, 25x25cm
Prep Time

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  1. Rub the lamb all over with the spice mixture.

  2. Pour the passata into the Ninja Foodi cooking pot.

  3. Place the lamb on top of the passata.

  4. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.

  5. Select PRESSURE and set to high (HI). Set time to 45 minutes. Select START/STOP to begin.

  6. When pressure cooking is complete and the KEEP WARM light is on, turn the pressure release valve to the VENT position to instantly release pressure through the valve.

  7. Lift the lid and tilt it away from you, making sure no condensation drips into the cooker base.

  8. Remove the lamb from the heat and shred into bite-sized pieces. Place the meat into a large mixing bowl.

  9. Pour in the pistachios, pomegranate, coriander and feta, then give the mixture a good stir.

  10. Place two sheets of filo pastry on top of each other on a clean work surface.

  11. Brush the whisked egg along all four sides of the pastry.

  12. Spoon a handful of lamb filling in the centre.

  13. Lift each of the pastry’s four corners and bring them to the centre and fold together, forming a little tower. The egg helps to stick the pastry together. Repeat the process until all ingredients are used up. There should be 8 parcels in total.

  14. Place three parcels in the basket.

  15. Close the crisping lid. Select AIR CRISP, set temperature to 200°C and set time to 3o minutes. Select START/STOP to begin.

  16. When cooking is complete, remove the parcels from the basket. Repeat this process until all parcels are crisped.

  17. Serve with a simple rocket salad and vinaigrette.

    What happens to the passata?
    The passata is used as a base for the lamb to cook in, lending a hint of tomato to the shredded meat. For best results the passata shouldn’t be mixed into the lamb if you’re planning on using filo because it will make the pastry soggy. I used the leftover passata sauce to create a smoky black bean soup. Try it!

Michelle Minnaar

I'm Michelle from Greedy Gourmet. Former IT and chess nerd, now food photographer, blogger and mother. Favourite things include books, travel and learning.
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