Finally, I'm sharing one of my most guarded recipes-masala lamb chops. This recipe is rooted in traditional Pakistani/Indian flavors, complete with that smoky BBQ aroma that you can achieve right at home!
What is "Chaap"?
Chaap is a traditional meat dish marinated in spiced yogurt and grilled/pan-fried to deliver smoky, crispy finish.
In Pakistan and India, chaap (pronounced "chaap") refers to lamb or goat chops, typically cut from the ribs, shoulders, or neck. The term comes from Urdu and Hindi--basically, just add a little accent when saying "chop" 🙂
I use Lamb chops, which comes from a younger sheep; unlike mutton that can take longer to cook, lamb chops are super tender and cook within 15 minutes.
What makes these Lamb Chops Unique?
1. Rich, Authentic Flavors
The spiced yogurt marinade infuses the lamb with bold flavors like garam masala, turmeric, and red chili.
2. Quick & Easy
Marinate and air fry for 15 minutes- it's that simple!
3. BBQ Flavor at Home
To enhance the BBQ flavor, we are doubling the smoke action by giving it coal smoke before cooking and then putting it directly on the flame to seal in that smokiness after cooking!
4. Versatile Pairings
Perfect with rice, salads, naan, or roti for a complete meal.
Why Airfry Lamb Chops with Coal Smoke?
The air fryer gives your lamb chops a crispy outer layer, while the coal smoke replicates the authentic taste of BBQ cooking.
The combination of both methods ensures your lamb chops are juicy on the inside, crisp on the outside, and have that distinct smoky BBQ flavor you crave.
How to Make the Best Lamb Chops
Step 1: Marinate the Lamb Chops
Mix yogurt, ginger-garlic paste, spices listed in the recipe card, lemon juice, and salt. Coat the lamb chops evenly and refrigerate for 1 hour or overnight for best flavor.
Step 2: Infuse with Coal Smoke
Heat a piece of coal until it's red-hot, then place it in a makeshift aluminum bowl in the center of the marinated chops. Drizzle with a tablespoon of oil, immediately cover, and let it sit in the smoke for 15-20 minutes.
Step 3: Air Fry the Lamb Chops
Preheat the air fryer to 450F, lightly oil the basket/tray, and air fry the chops for 15 minutes, flipping halfway for even cooking.
Step 4: Add Char on the Flame
For extra flavor, briefly char the air-fried chops on an open flame (I just use the stove burner) for a smoky finish.
Pro Tips for Perfect Lamb Chops
- Marinate for longer: The longer you let the chops marinate, the deeper the flavors will penetrate the meat. Ideally, marinate for 8-12 hours.
- Coal smoking: Don’t skip the coal smoking step. It’s essential for creating that authentic BBQ taste you find at restaurants.
- Air fry in batches: Don’t overcrowd the air fryer basket; cook the lamb chops in batches so they cook and crisp evenly.
Masala Lamb Chops (Chaap Fry)
Ingredients
- 2 lb lamb chops excess fat trimmed
- 1 thumb-sized ginger crushed to a paste
- 3-4 garlic cloves crushed to a paste
- 2 tablespoon yogurt
- 1 ½ teaspoon cumin
- 1 tsp ground coriander
- 1 teaspoon crushed/coarse-ground coriander
- 1 teaspoon Kashmiri red chili
- ½ teaspoon red chili (regular)
- ¼ teaspoon turmeric
- ¼ teaspoon ground mace
- ⅛ teaspoon ground allspice
- 1 teaspoon salt adjust to taste, I add 1 ¼ teaspoon to be exact
- 3 long black pepper freshly ground
- 4 whole black pepper freshly ground
- 1 tbsp oil
- Juice of half a lime or lemon
Coal Smoke
- 1 Coal I use quick light tablet
- 1 tablespoon oil
- piece of aluminum foil
Instructions
- In a large mixing bowl, add yogurt and all the spices mentioned above, and coat the lamb chops generously.
- Let it marinate for an hour or overnight if you can.
- 15 minutes before air frying, light up a coal and place on a piece of aluminum in the center of the bowl. Drop a little oil to release the smoke from the coal and immediately cover with a tight lid. Let the chops sit in the smoke for 10 mins undisturbed.
- Preheat your air fryer to 450F. Brush a little oil on the tray so the chops don't stick.
- Place all the chops evenly without over crowding the tray or basket and air fry for a total of 15 minutes, flipping halfway through.
- After the 15 minutes, your lamb chops are ready but to give it an extra depth of flavor, place them directly on the fire for 30 seconds. This will create a beautiful char and smokiness.
- Arrange the lamb chops on a plate and enjoy on its own or with chutney or paratha.
Notes
- While marinating for a few hours is preferred, try to leave the chops in the marinade for at least 20 minutes.
- The salt quantity is to preference, but your marinate should taste as salty as the ocean.
Leslie Dsouza
looks yummy will try and let you know
Rookie With A Cookie
You'll love this recipe. Excited to hear what you think Leslie!