Lamb Cutlets with Korma Sauce

Lamb Cutlets with Korma Sauce

Recipe and image by Vicki Ravlich-Horan. This is a twist on the Indian classic. 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.


  • 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

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.