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Spiced lamb lollipops with korma sauce and toasted almonds
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Total Time:
55 minutes
Tender lamb lollipops, perfect for sharing and dipping with friends. Enjoy!
Ingredients:
  • 8 quality lamb cutlets French-trimmed
  • 3 tablespoons cumin seeds lightly toasted and ground
  • 1 thumb-sized piece ginger grated
  • 3 tablespoons olive oil
  • 150 g blanched almonds
  • ½ teaspoon black pepper
  • ½ teaspoon cloves
  • ½ stick cinnamon
  • ½ teaspoon cardamom
  • 1 teaspoon butter
  • 2 cloves garlic finely sliced
  • 1 teaspoon ground turmeric
  • 1 red onion finely sliced
  • 200 g tinned chopped tomatoes
  • 250 ml fat-free natural yoghurt
Instructions:
  • Arrange the chops and rub with ground cumin, grated ginger, and 3 tablespoons of olive oil. Let them marinate for at least 1 hour, preferably overnight. Toast the almonds until light brown, then crush them in a plastic bag. Set aside. Toast pepper, cloves, cinnamon, and cardamom in a saucepan, then grind them. In the same pan, melt butter and add garlic, turmeric, and onion. Cook until soft, then stir in tomatoes and ground spices. Add yogurt, bring to a simmer, and cook gently for 20 minutes until the sauce thickens. Season with salt and set aside. Heat a griddle pan, season the lamb, and grill for 1½ minutes on each side for medium doneness. If the sauce curdles, blend quickly before serving with almonds, salad, and rice.

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