Spiced lamb lollipops with korma sauce & toasted almonds

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