These air fryer tandoori lamb chops taste just like they were cooked in a tandoor oven!
I know some of you may not believe me but you really can cook air fryer tandoori lamb chops that taste as good as those cooked in a charcoal burning tandoor oven. The trick is in smoking the meat and then marinating for a good day or two.
The smoking technique you use is called dhungar in northern India and it is easy to do. You just need a couple pieces of burning lumpwood charcoal. All is explained below with step by step photographs.
About this recipe.
When I developed this recipe, I wanted you to get authentic results while using an air fryer to cook. I recently posted an air fryer tandoori chicken legs recipe that uses the same smoking technique and it has proved to be very popular.
Air fryers don't actually fry at all. You can only fry in a pan with oil. They are, however very efficient little ovens. The way the hot air flows in the cooking chamber makes air fryers ideal for cooking tandoori food.
You will get an amazing char on these air fryer lamb chops and together with the delicious marinade, the lamb chops are so good!
What is garlic, ginger and chilli paste?
This is exactly as it sounds, a paste of garlic, ginger and green finger chillies.
To make it, you could just blend chillies to taste with garlic and ginger paste if you have some on hand.
You can also make it by blending equal amounts of garlic and ginger with just enough water to make a paste. Then blend in chillies to taste.
What is the dhungar method of smoking?
This is a smoking method that is used a lot in Northern India and it's really easy to do. Dhungar can be used to smoke tandoori style meats, fish and vegetables.
To do it, you just need to light one to two pieces of lumpwood charcoal that has not been treated with lighting fluid.
The burning charcoal is then place on foil or a metal dish and placed with the meat you are marinating. You then drizzle a little oil over the burning charcoal and it will smoke up instantly.
Cover the bowl with a lid and let the meat smoke until most of the smoke subsides.
Do you have to smoke the lamb chops?
Absolutely not! You will still get fantastic results in your air fryer using this recipe.
If you like a smoky tandoori flavour though, I recommend giving it a try. The flavour you get is much better than simply using smoked spices.
Can you work ahead?
These air fryer tandoori lamb chops are best when they are left to marinate for 72 hours. You can get away with marinating for just 30 minutes though.
So this is definitely a recipe you can prepare in advance and it will be even better.
Can you store leftovers in the fridge?
Yes and you can keep them, covered tightly in your fridge for about 3 days.
To reheat, simply preheat your air fryer to 200°C/400°F and place the lamb chops back in the basket to cook until heated through.
What do you serve with air fryer tandoori lamb chops?
Anything you like really. I recommend serving them with mint and coriander chutney, coriander, mint and mango chutney or a simple coriander and chilli chutney.
Top tips:
1. Marinating the Meat: Marinate the lamb chops for as long as you can up to 72 hours. You will love the flavour benefits you get from a longer marination time.
2. Smoke the Meat: Please try using the dhungar method to smoke your lamb chops. You will love the smoky flavour.
3. Watch the Meat: Remember that air fryers vary as do our preferences for the doneness of the meat. Don't be afraid to check the meat often as it cooks. Air fryers are efficient little ovens that will go right back up to heat even if you check what you are cooking often.
4. Basting: I really recommend basting the meat with melted ghee once or even twice during the cook. This adds flavour and helps keep the meat juicy.
Step by step photographs.
If you like these air fryer lamb chops, you might like to try some of these air fryer recipes too.
Air Fryer Whole Tandoori Chicken
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Air Fryer Tandoori Lamb Chops
Ingredients
- 1 tbsp rapeseed oil
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp garlic, ginger and chilli paste
- 1 tbsp garam masala
- 1⁄2 tsp ground turmeric
- 1 tbsp Kashmiri chilli powder
- Juice of 1 lemon
- 6 lamb chops on the bone, with excess surface fat removed
- 100g (1⁄2 cup) Greek yoghurt
- 1 tbsp melted ghee for basting, optional
- Fresh coriander (cilantro), to serve
- Salt and black freshly ground pepper, to taste
Instructions
- If smoking the lamb chops, light a couple pieces of lump wood charcoal. Make sure that the charcoal is untreated with lighter fluid as you will taste that in the meat. Not nice!
- In a large bowl, mix the oil, salt, pepper, garlic, ginger and chilli paste, garam masala, turmeric, chilli powder and lemon juice together. Add the lamb chops and massage the marinade into the meat. Let this stand for about 20 minutes.
- You can start smoking the meat at this stage or wait until you add the yoghurt. I like to smoke the meat for these lamb chops before adding the yoghurt so that the smoke gets right into the meat but there really isn’t a massive flavour difference.
- Make a well in the centre of the marinating lamb chops and place your burning charcoal on a two-ply piece of foil in the centre. You can add spices like cinnamon and cloves if you like to the charcoal for more flavour.
- Drizzle a tsp of oil over the burning charcoal and it will begin to smoke like crazy. Quickly cover the bowl and let it smoke until almost all the smoke is gone which will take about 20 minutes. A glass lid will come in handy so that you can see the progress.
- Once most of the smoke has subsided, remove the charcoal and put someplace safe. Rub the yoghurt into the meat and let it marinate for at least 30 minutes or up to 72 hours. The longer the better.
- When ready to cook, preheat your air fryer to 200°C/400°F. Spray the basket with oil spray and place the lamb chops inside for 15 to 20 minutes turning and basting at least once during the cook. When nicely blackened and cooked to your liking, remove from the heat to rest for about 5 minutes. Season to taste with salt and pepper and serve garnished with fresh coriander (cilantro).
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 667Total Fat: 45gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 146mgSodium: 1421mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 47g
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