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
lamb 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.

Set the sauce aside to be reheated when you are ready to serve.

Season the lamb cutlets generously with salt and pepper and then sear on a hot grill or BBQ for 2 minutes on each side.  Allow the lamb to rest before serving with the korma sauce.

Lamb cutlets (533x800)

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