Tikka Masala Lamb Loin Chops- IGA Tasmania

Ingredients

• 8 lamb loin chops
• 1 tbsp vegetable oil
• 1 brown onion
• 1/2 cup tikka masala curry paste
• 4 cm piece ginger
• 2 garlic cloves
• 400ml can light coconut cream
• 1 tsp brown sugar
• 250 g baby tomatoes
• 80 baby spinach
• 2 tbsp toasted slivered almonds
• 1/3 cup coriander sprigs
• steamed green beans
• basmati rice
• naan bread or roti
• Lightly spray char-grill pan with oil and heat over medium-high 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.
• 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 beans, basmati rice and naan or roti bread, if desired.