These air fryer lamb cutlets are marinated in a mixture of tikka paste, yoghurt and lemon juice before cooking, then served with an Indian carrot salad known as koshimbir.
Ingredients
Method
Combine tikka paste, lemon juice and half the yoghurt in a large bowl; add lamb and toss to coat. Refrigerate for 1 hour.
Preheat a 7-litre air fryer to 200ËšC/400ËšF for 3 minutes.
To make carrot koshimbir, place carrot, coconut, half the coriander, the chilli and lemon juice in a bowl; mix well. Season.
Taking care, line the air fryer basket with a silicone mat, if available (see below). Spray lamb generously on both sides with cooking spray and place in the basket; at 200ËšC/400ËšF, cook for 8 minutes, turning halfway through cooking time, for medium or until cooked to your liking.
Meanwhile, finely chop remaining coriander (from carrot koshimbir) and stir into remaining yoghurt.
Serve lamb cutlets with steamed rice, warm naan bread, carrot koshimbir and coriander yoghurt.
Why is a silicone mat a useful air fryer accessory?
Small silicone mats are perfect for lining the base of the air fryer to stop food from sticking and aid cleaning. They’re also useful for baking in the air fryer, as baking paper can fly up. These inexpensive mats can be bought from budget and homewares shops and can be cut to size to fit your appliance. There are also round silicone air fryer inserts on the market.
