Smoky Tandoori Lamb Chops

Trim off excess fat from the lamb chops (or keep them on if you prefer fat).

Add all the marinade ingredients and coat the chops thoroughly, ensuring the marinade gets into every crevice.

Allow to marinate for at least 30 minutes or overnight for maximum flavour and tenderness.

Once the chops are done marinating, arrange them in a single layer into your air fryer basket. Alternatively this can be done in the oven.

I’m using my Instant Vortex VersaZone air fryer. Air Fry for 22 minutes at 180° Celsius.

Cook for 11 minutes, then flip the chops (flip halfway through from 22 minutes).

Allow it to cook for the remaining 11 minutes. Once done, set the chops aside. You’re looking for slightly charred edges with juicy, tender meat inside.

Next, peel and slice the onions and slit (or halve) the red chillies.

Heat 1 tablespoon oil in a pan over medium heat. Add the sliced onions, slit red chillies, and crushed garlic.

Sauté for 2-3 minutes until the onions soften slightly but still hold their shape.

Next, add the air-fried lamb chops.

Toss everything together for another 2-3 minutes. This step builds flavour, allowing the onions and spices to cling to the meat while lightly caramelising.

At this stage, your lamb chops are perfectly cooked and already packed with flavour. You can serve them just as they are, or take things a step further with the optional dhungar method for that deep, smoky, takeaway-style finish. For the dhungar method, you’ll need an instant-light (quick-light) charcoal tablet. These are commonly used for hookahs (shisha) or for burning incense like bakhoor or loban. They’re especially convenient because they’re pre-treated to ignite quickly with just a match or lighter. The brand I’m using is Samra Gold – these can be found at local spice stores (I got mine at Aandals). You’ll also need a small heatproof metal bowl or a piece of foil shaped into a cup as this will hold the hot coal without touching the food.

To start with the dhungar method, use your spoon to gently push the filling aside, creating a space in the center of the pot, then place your metal bowl or foil into that gap. Heat a piece of charcoal over an open flame until red hot – use tongs and add it to the metal bowl.

Pour 1 teaspoon melted butter over the coal.

It will begin smoking so immediately cover the pot with a lid. Make sure to cover any ventilation holes that the lid may have to ensure the smoke stays trapped.

Let it smoke for 5 minutes, then remove the coal. This is just enough time to infuse a deep smoky flavour without overpowering the dish – any shorter and the smokiness will be too mild, any longer and it can turn bitter.

Remove the bowl or foil with the coal.

Give everything a gentle stir to distribute the smoky flavour.

Pour over the 2 teaspoons of melted butter.

Finish with some freshly chopped coriander (dhania).

Squeeze over some fresh lemon juice to brighten the entire dish.

Finally, sprinkle over a little chaat masala (optional). Chaat masala adds a tangy, slightly salty and citrusy kick that brightens the richness of the lamb and enhances all the spices. It’s optional, but highly recommended if you want that extra punch of flavour. My mum got me this MDH brand from India but other brands are available at Indian spice stores in South Africa.

Serve these smoky lamb chops hot with naan, roti, or even a simple side of fries. They’re juicy, flavour-packed, and have that beautiful balance of spice, tang, and smoke.

Store in an airtight container in the fridge for up to 3 days. Keep the onions and any pan juices with the chops to help retain moisture and flavour