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 paste and dark brown 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 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.
Place Tikka Masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, raita, spiced greens and rice.
Tips
This recipe can also be used with other cuts including lamb loin chops, lamb forequarter chops or lamb cutlets.
Serve with pappadums or rice instead of roti
Check out Sam's youtube cooking demonstration here.
