Heat half the olive oil in a large wok or frying pan over medium high heat. Add garlic, ginger and onions. Cook for 3-4 minutes until softened. Add Tikka Masala curry paste and sugar. Cook for 2-3 minutes, stirring constantly. Add coconut cream, bring to the boil, and reduce heat to a simmer. Add tomatoes and cook for 2-3 minutes.
Heat a char-grill over medium-high heat. Using a rosemary brush, baste lamb chops with remaining oil. Cook chops for 4 minutes on each side, or until cooked to your liking. Set aside on a plate covered loosely with foil to rest.
Place tikka masala sauce onto plate, top with Lamb chops, sprinkle with almonds and coriander sprigs. Serve with roti, raita, spiced greens and rice.
