Spiced lamb lollipops with korma sauce & toasted almonds
This is my version of a fantastic dish that I had in a restaurant called Vij's in Vancouver. He's got a website (www.vijs.ca) and he's probably one of the most creative Indian chefs in North America, using a slightly French style with traditional northern Indian recipes. All the chefs in the kitchen are ladies and they do such a fantastic job, so here's to you Vij's. I love the idea of dipping a lamb chop into a sauce and then dipping it again to coat it in nuts followed by a zingy salad. It looks and smells fantastic! When I spoke to the chap from Vij's, he said that the reason for marinating the meat in ginger and cumin was because they used mutton in India, and it was originally to get rid of the taste of the meat, but actually it's a great marinade.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 quality lamb cutlets, French-trimmed
- 3 tablespoons cumin seeds, lightly toasted and ground
- 1 thumb-sized piece ginger, grated
- 3 tablespoons olive oil
- 150 g blanched almonds
- ½ teaspoon black pepper
- ½ teaspoon cloves
- ½ stick cinnamon
- ½ teaspoon cardamom
- 1 teaspoon butter
- 2 cloves garlic, finely sliced
- 1 teaspoon ground turmeric
- 1 red onion, finely sliced
- 200 g tinned chopped tomatoes
- 250 ml fat-free natural yoghurt