Tikka masala lamb loin chops

SERVES: 4

Ingredients

8 lamb loin chops, fat trimmed

1 tbsp vegetable oil

1 brown onion, thinly sliced into wedges

1⁄2 cup tikka masala curry paste

4cm piece ginger, finely grated

2 garlic cloves, crushed

400ml light coconut cream

1 tsp brown sugar

250g cherry tomatoes, halved

800g baby spinach, chopped

1 1⁄2 tbsp slivered almonds, toasted

1⁄3 cup coriander sprigs Steamed green beans, basmati rice, naan bread or roti, to serve

Method

Lightly spray a char-grill pan with oil and heat to medium-high.

Cook loin chops for 3–4 minutes on each side or until cooked to your liking. Cover with foil and leave to rest.

Heat oil in a large non-stick frying pan over medium heat. Fry onion for 3–4 minutes or until softened. Add curry paste, ginger and garlic and cook for 1 minute or until fragrant.

Stir in coconut cream, sugar and 1⁄2 cup (125ml) water. Bring to the boil and then reduce heat to low. Add tomatoes and cook for 2–3 minutes or until softened. Stir through spinach.

Place chops on to plate, spoon over curry sauce and sprinkle with almonds and coriander sprigs.

Serve with beans, basmati rice and naan or roti bread, if desired. WeLoveOurLamb.com.au