Spiced lamb lollipops with korma sauce & toasted almonds

spiced lamb lollipops with korma sauce and toasted almonds

Serves 4

  • 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

Lay the chops out, and massage in the ground cumin and the grated ginger and about 3 tablespoons of olive oil. Then leave to marinate for at least an hour, but preferably overnight.



Toast the almonds under a hot grill or in an oven until light brown. When cool, place in a plastic bag, squeeze all the air out of it, knot the end and smash with a rolling pin until the nuts are crushed. Keep to one side.



Heat a saucepan and toast the pepper, cloves, cinnamon and cardamom until a shade darker in colour. Remove and grind in a pestle and mortar.



Melt the butter in the hot pan and when sizzling, add the garlic, turmeric and onion. Cook for a few minutes until soft, then add the tomatoes and ground spices. Stew the tomatoes down before adding the yoghurt. Bring to the boil, stirring, and turn the heat down so that the yoghurt simmers gently. It will probably curdle a little, but don't worry, a blast from a hand blender will sort that out. Cook gently for about 20 minutes until the sauce begins to thicken. Season carefully with salt and turn the heat off.



When you're ready to serve, preheat a ridged griddle pan on a back ring of your cooker (it's safer). Season the lamb with salt and pepper, griddle for 1½ minutes each side or until cooked to medium. Quickly blend the sauce if it has curdled and serve with almonds, the shoot salad and some fluffy rice.

Nutritional Information

Spiced lamb lollipops with korma sauce & toasted almonds

With an aromatic Indian marinade

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These awesome lamb lollipops are hands-on and great for sharing with mates. Just get dunking!
Serves 4
55m (plus marinating time)
Super easy
Print this recipe
Method

This is my version of a fantastic dish that I had in a restaurant called Vij's in Vancouver. He's got a website (www.vijs.ca) and he's probably one of the most creative Indian chefs in North America, using a slightly French style with traditional northern Indian recipes. All the chefs in the kitchen are ladies and they do such a fantastic job, so here's to you Vij's. I love the idea of dipping a lamb chop into a sauce and then dipping it again to coat it in nuts followed by a zingy salad. It looks and smells fantastic! When I spoke to the chap from Vij's, he said that the reason for marinating the meat in ginger and cumin was because they used mutton in India, and it was originally to get rid of the taste of the meat, but actually it's a great marinade.

Lay the chops out, and massage in the ground cumin and the grated ginger and about 3 tablespoons of olive oil. Then leave to marinate for at least an hour, but preferably overnight.

Toast the almonds under a hot grill or in an oven until light brown. When cool, place in a plastic bag, squeeze all the air out of it, knot the end and smash with a rolling pin until the nuts are crushed. Keep to one side.

Heat a saucepan and toast the pepper, cloves, cinnamon and cardamom until a shade darker in colour. Remove and grind in a pestle and mortar.

Melt the butter in the hot pan and when sizzling, add the garlic, turmeric and onion. Cook for a few minutes until soft, then add the tomatoes and ground spices. Stew the tomatoes down before adding the yoghurt. Bring to the boil, stirring, and turn the heat down so that the yoghurt simmers gently. It will probably curdle a little, but don't worry, a blast from a hand blender will sort that out. Cook gently for about 20 minutes until the sauce begins to thicken. Season carefully with salt and turn the heat off.

When you're ready to serve, preheat a ridged griddle pan on a back ring of your cooker (it's safer). Season the lamb with salt and pepper, griddle for 1½ minutes each side or until cooked to medium. Quickly blend the sauce if it has curdled and serve with almonds, the shoot salad and some fluffy rice.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 768
    38%
  • Carbs 19.9g
    8%
  • Sugar 15.9g 18%
  • Fat 59.6g 85%
  • Saturates 17.1g 86%
  • Protein 34.4g 76%
Of an adult's reference intake

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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