Tikka Masala Lamb Chops
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/4 cup Patak's Tikka Masala Curry Paste
- 400milliliter coconut cream
- mixed vegetable medley
- 1/4 cup coriander
- 2 cm piece ginger (finely grated)
- 1 brown onion (thinly sliced)
- 250grams cherry tomatoes (halved)
- 2tablespoons extra virgin olive oil
- 1/4 cup Sunbeam Slivered Almonds (toasted)
- Mission Wholemeal Roti
- 3 cloves garlic (crushed)
- 8 lamb forequarter chops (fat trimmed)
- medium grain white rice
Method
Step 1 of 3
Heat 1 tbsp oil in a large non-stick frying pan over medium heat, add garlic, ginger and onion. Cook for 3-4 minutes. Add Tikka Masala curry. 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.
Step 2 of 3
Heat a char-grill or barbeque over medium-high heat. Using a rosemary brush, baste lamb chops with remaining oil. Cook chops for 4 minutes on each side. Set aside on a plate covered loosely with foil to rest.
Step 3 of 3
Place Tikka Masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, raita, spiced greens and rice.
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