Prep Time - 20 Min | Cook Time - 20 Min | Cook Time - 10 Min
Prep Time - 20 Min | Cook Time - 20 Min | Cook Time - 10 Min
Lamb
1.6kg lamb mid loin chops, fat trimmed
1 bunch rosemary, tied
50ml olive oil
Sauce
10g garlic, crushed
15g fresh ginger, finely grated
100g brown onions, sliced
200g tikka masala curry paste
15g dark brown sugar
800ml coconut cream
500g cherry tomatoes, halved
60g slivered almonds, toasted
30g coriander sprigs
Serving Suggestions
Roti bread
Spiced greens
Steamed rice
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 lightly caramelised. Add 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 and cover loosely with foil to rest.
Place tikka masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, spiced greens and rice.
