Spiced lamb lollipops with korma sauce

Time of preparation: 5 to 6 Hours
Time of cooking: 30 Minutes

Lamb cutlets (French trimmed)	8
Cumin seeds (lightly toasted & ground)	3 table spoon
Ginger (grated)	1 thumb sized piece
Olive Oil	3 table spoon
Almonds (blanched)	150 grams
Black Pepper	½ tea spoon
Cloves	½ tea spoon
Cinnamon stick	½
Cardamom	½ tea spoon
Butter	1 tea spoon
Garlic (finely sliced)	2 cloves
Red Onion (finely sliced)	1
Tomatoes (blanched & chopped)	200 grams
Yogurt	250 ml

1. Lay the chops out, and massage in the ground cumin and the grated ginger and about 3 tablespoons of olive oil.
2. Then leave to marinate for at least an hour, but preferably overnight (Marinade the beef slices in the above mentioned ingredients for 5 to 6 hours).
3. Toast the almonds under a hot grill or in an oven until light brown.
4. 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.
5. 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.
6. Melt the butter in the hot pan and when sizzling, add the garlic and onion.
7. Cook for a few minutes until soft, then add the tomatoes and ground spices.
8. Stew the tomatoes down before adding the yoghurt.
9. Bring to the boil, stirring, and turn the heat down so that the yoghurt simmers gently.
10. Cook gently for about 20 minutes until the sauce begins to thicken. Season carefully with salt and turn the heat off.
11. When you’re ready to serve, preheat a ridged griddle pan on a back ring of your cooker.
12. Season the lamb with salt and pepper, griddle for 1½ minutes each side or until cooked to medium.
13. Quickly blend the sauce if it has curdled and serve with almonds, the shoot salad and some fluffy rice