Juice the lemon into a large bowl, then tip in the yogurt, tomato purée, oil, garlic & ginger purée and spices. Season with 1 tsp fine sea salt and some black pepper, then add the lamb chops and mix with your hands to coat. Chill for at least 1 hr, or for best results, overnight – the yogurt will help tenderise the lamb, so the longer, the better.

When ready to cook, heat the air fryer to 200C. Gently shake the excess marinade off the lamb chops, then transfer to the air fryer basket and cook for 8-10 mins, turning halfway through, until charred and crispy at the edges and pink in the middle. Serve hot with warm naan and chutney.