Air Fryer Tandoori Lamb Cutlets

Ingredients

• 1 packet Mission Garlic Naan

   

• For the Lamb:

  600-700g French-trimmed lamb cutlets (about 10-12 cutlets)

  ¼ cup tandoori paste

  1 tbsp lemon juice

  ½ cup Greek yoghurt

  Olive oil cooking spray

   

• For the Carrot Salad:

  2 large carrots, julienned

  ⅓ cup shredded coconut

  ¼ cup packed fresh coriander, chopped

  1 long green chilli, finely sliced

  ¼ cup currants

  2 tbsp lemon juice

   

• For Serving:

  2 cups steamed Basmati rice

  ¼ cup Greek yoghurt (for garnish)

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Instructions

• Step 1

  In a large bowl, combine the tandoori paste, Greek yoghurt, and lemon juice. Add the lamb cutlets and toss until well-coated. Cover and refrigerate for at least 1 hour to marinate.

• Step 2

  Preheat your Air fryer to 200°C. Lightly spray the basket with olive oil cooking spray. Place 4 lamb cutlets at a time in the Air fryer basket. Cook for 8 minutes, flipping halfway through for even browning.

• Step 3

  In a bowl, mix the julienned carrots, shredded coconut, chopped coriander, sliced chilli, currants, and lemon juice. Stir to combine.

• Step 4

  While the lamb is cooking, heat the Mission Naan Bread on a griddle pan for 1-2 minutes on each side, or until warm and slightly crispy.

• Step 5

  Once the lamb is cooked, serve the cutlets alongside the carrot salad, steamed Basmati rice, and warm naan bread. Garnish with a dollop of Greek yoghurt and fresh coriander.