- Meat Lamb
- Cut Loin
Pro Tips
Ingredients
Lamb
- 1.6 kgs lamb loin chops, fat trimmed
Other Ingredients
- 1 bunch of rosemary tied
- 40mls olive oil
- 10g garlic, crushed
- 15g fresh ginger, finely grated
- 100g brown onions, thinly sliced into wedges
- 200g tikka masala curry paste
- 15g dark brown sugar
- 800mls coconut cream
- 500g cherry tomatoes, halved
- 60g slivered almonds, toasted
- 30g coriander sprigs
Serving Suggestions
- Roti, spiced greens and rice
Preparation
- Heat half the olive oil in a large wok or frying pan over medium high heat. Add garlic, ginger and onions. Cook for 3-4 minutes until softened. Add Tikka Masala curry paste and sugar. Cook for 2-3 minutes, stirring constantly. Add coconut cream, bring to the boil, and reduce heat to a simmer. Add tomatoes and cook for 2-3 minutes.
- Heat a char-grill over medium-high heat. Using a rosemary brush, baste lamb chops with remaining oil. Cook chops for 4 minutes on each side, or until cooked to your liking. Set aside on a plate covered loosely with foil to rest.
- Place tikka masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, raita, spiced greens and rice.
Tips
- Swap loin chops for forequarter chops or lamb cutlets.
- Serve with pappadums instead of roti.