Tandoori-style lamb chops
Enjoy these Tandoori-inspired lamb chops with warm naans and chutney. It’s a perfect meal to mark Eid, the Festival of Breaking the Fast following Ramadan
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Prep:5 mins
Cook:10 mins
plus at least 1 hr marinating - Serves 4
- Easy
Nutrition per serving
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kcal 411
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fat 29g
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saturates 13g
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carbs 4g
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sugars 0g
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fibre 1g
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protein 33g
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salt 1.67g
Ingredients
- 1 lemon
- 3 tbsp yogurt
- 1 tbsp tomato purée
- 1 tbsp olive oil
- 1 heaped tbsp garlic & ginger purée
- 1 tsp Kashmiri chilli powder
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp smoked paprika
- ¼ tsp ground turmeric
- 1kg lamb chops
- naan and chutney , to serve
Method
Juice the lemon into a large bowl, then tip in the yogurt, tomato purée, oil, garlic & ginger purée and spices. Season with 1 tsp fine sea salt and some black pepper, then add the lamb chops and mix with your hands to coat. Chill for at least 1 hr, or for best results, overnight – the yogurt will help tenderise the lamb, so the longer, the better.
When ready to cook, heat the air fryer to 200C. Gently shake the excess marinade off the lamb chops, then transfer to the air fryer basket and cook for 8-10 mins, turning halfway through, until charred and crispy at the edges and pink in the middle. Serve hot with warm naan and chutney.
