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Tikka Masala Lamb Chops

3.7
(21)
  • 4 Serves
  • 10 minutes
  • 20 minutes

A delicious Indian inspired lamb dish.

Recipe supplied by Australian Lamb.

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Ingredients

8 Lamb Forequarter Chops or Loin Chops
1 Tablespoon of Vegetable Oil
1 Brown Onion
1/2 Cup Tikka Masala Curry Paste
4cm Piece Ginger
2 Garlic Cloves
400ml  Coconut Cream
1 Teaspoon Brown Sugar
250g Baby Tomatoes
80g Baby Spinach
2 tbsp toasted slivered almonds
1/3 Cup Coriander Sprigs
steamed green beans
Basmati Rice 
Naan Bread or Roti 
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. Lightly spray char-grill pan with oil and heat over medium-high heat. Cook chops for 3 to 4 minutes on each side, or until cooked to your liking. Set aside on a plate covered with foil to rest.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion for 3 to 4 minutes or until softened. Add curry paste, ginger and garlic and cook for 1 minute or until fragrant. Stir in coconut cream, sugar and ½ cup (125ml) water.
  3. Bring to the boil and then reduce heat to low. Add tomatoes and cook for 2 to 3 minutes or until softened. Stir through spinach.
  4. Place chops onto plate, spoon over curry sauce and sprinkle with almonds and coriander sprigs. Serve with beans, basmati rice and naan or roti bread, if desired.

Easy Swap

Swap loin chops for forequarter chops or lamb cutlets.

Top Tips

To save time, use microwave basmati rice.

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