Rub 2 tbsp of the tikka masala paste over the lamb. Heat a non-stick frying pan over medium 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.
Wipe the pan clean. 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 and cook for 1 minute or until fragrant. Stir in coconut cream, sugar and ½ cup (125ml) water.
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.
Place chops onto plate, spoon over curry sauce and sprinkle with almonds and coriander sprigs. Serve with green beans, basmati rice and naan or roti bread, if desired.
Tips
Swap loin chops for forequarter chops or lamb cutlets.
Serve with microwave pappadums instead of naan/roti.
