Naan bread
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Tandoori-style lamb chops
Serves 4
Easy
Prep:
Cook:
plus at least 1 hr marinating
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
Skip to 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 chutneyto serve
Nutrition: Per serving
- kcal411
- fat29g
- saturates13g
- carbs4g
- sugars3g
- fibre1g
- protein33g
- salt1.67g
Method
step 1
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.
step 2
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.
