Lamb Cutlets with Korma Sauce

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Lamb Cutlets with Korma Sauce

Serves: 5 Time: 0:35 Skill:
Recipe/Image by Vicki Ravlich-Horan.
  • ¼ cup blanched almonds
  • ¼ cup raw cashews
  • 1 onion
  • 2 cloves garlic
  • 2cm piece of fresh ginger
  • 1 tsp turmeric
  • 1½ tsp garam masala
  • 1 tsp fenugreek
  • 1 cup tinned chopped tomatoes
  • 1 tsp brown sugar
  • 1 cup natural yoghurt
  • ½ tsp salt
Make the sauce ahead of time to pour over grilled meats; lamb, chicken and beef all work well. Accompanied with a salad and naan bread you have a great quick meal.
To assemble and cook:
Ovation lamb Racks cut into cutlets, 4-6 per person Soak the nuts for 30 minutes. Place the onion, garlic and ginger in a food processor and whizz so they are all chopped very finely. Heat a little oil in a pan and sweat the onion, garlic and ginger for 3–4 minutes over a low heat. Add the spices and cook out for another 2–3 minutes. Add the tomatoes and sugar, stir well and continue to cook for 5 minutes before adding the yoghurt and salt. Simmer over a low heat for another 5 minutes. Drain the nuts and add them along with the sauce into the kitchen processor and blend until smooth.
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