Tikka masala lamb loin chops

Tikka Masala Lamb Loin Chops

Serves: 4  |  Preparation time: 10 mins  |  Cooking Time:  20mins 


  • 8x Farm88 lamb loin chops, fat trimmed
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 2cm fresh ginger, finely grated
  • 1 brown onion, thinly sliced
  • ¼ cup tikka masala curry
  • 400 ml can light coconut cream
  • 1 tsp brown sugar
  • 250g cherry tomatoes, halved
  • ¼ cup slivered almonds, toasted
  • ¼ cup coriander sprigs
  • Roti, spiced greens and rice to serve


  1. 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.
  2. 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.
  3. Place Tikka Masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, raita, spiced greens and rice.

Recipe kindly provided by Australian Beef & Lamb (MLA)

Results may vary.