Easy masala lamb chops

In a bowl, mix tikka masala paste, natural yogurt, and one tablespoon of lemon juice until smooth. Pat lamb chops dry and coat evenly with the marinade. Marinate for 10–30 minutes minimum, overnight is best.

Preheat air fryer to 200°C. Lightly spray the air fryer basket with olive oil. Arrange lamb chops in a single layer without overlapping. Air fry for 7–8 minutes, flip, then cook for another 4–5 minutes until cooked to your liking. Rest, covered for 5 minutes or so.

Toss carrot sticks with olive oil, cumin, salt, and pepper. Place carrots in the air fryer basket in a single layer (cook in batches if needed). Air fry at 200°C for 15 minutes, shaking or tossing halfway through, until tender and caramelised. Toss with the rest of the lemon juice and chopped coriander or parsley.

Rinse basmati rice under cold water until water runs clear. Cook rice according to packet instructions. Once cooked, stir through turmeric and frozen peas. Keep covered to stay warm.

Combine yoghurt, grated cucumber, salt, and chopped mint or coriander in a bowl. Add a squeeze of lemon juice if desired. Chill until serving.

Serve the chops with a generous scoop of turmeric rice, a heap of roast carrot salad, and a dollop of cooling cucumber raita. Garnish with extra fresh herbs if you like.