MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY
This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.
Provided by PetsRus
Categories Curries
Time 40m
Yield 15-20 Lamb Popsicles
Number Of Ingredients 13
Steps:
- Cut the racks of lamb into the'popsicles' by slicing the chops in between the bones.
- Mix the white wine, mustard and salt together in a large bowl, then add the popsicles, turning to coat them on all sides.
- Cover and set aside in the refrigerator for a couple of hours.
- In a separate bowl, mix together the whipping cream, salt, paprika, cayenne, fenugreek flakes and lemon juice.
- In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil.
- Once the garlic is golden in colour, add the turmeric, stir and heat for one minute.
- Add the whipping cream mixture, stir and heat on low to medium heat for a few minutes.
- (the water in the whipping cream will evaporate, thickening the sauce. If your heat is too high, the cream will separate.) If making the sauce a day ahead, let the garlic mixture cool completely, then add to the cream mixture and refrigerate.
- Thicken the sauce close to serving time by heating gently.
- Grill the popsicles just before you are ready to serve your meal.
- You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them.
Nutrition Facts : Calories 265.9, Fat 27.9, SaturatedFat 15.7, Cholesterol 92, Sodium 266.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.7
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