Tuesday, December 10, 2019
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Curry

Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

Chef Vikram Vij Darpan, 28 Jan, 2014
  • Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij
This is our signature dish at Vij’s – probably our most famous and most popular. ” Says Vij..” The size of the lamb popsicles will depend on the rack of lamb you buy. If the popsicles are bigger, then four per order is usually enough. This recipe is for 30 medium-size popsicles, with five per order.”
 
Serves 6
 
Lamb:
 
1/4 cup sweet white wine
3/4 cup grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
4 lbs French-cut racks of lamb, in chops
Curry sauce:
4 cups whipping cream
1 Tbsp salt
1 tsp paprika
1/2 tsp ground cayenne pepper
1 Tbsp dried green fenugreek leaves
1/4 cup lemon juice
1/4 cup canola oil
3 Tbsp finely chopped garlic
1 tsp turmeric 
 
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
 
Curry sauce: In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.
 
Finish lamb:
 
Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.
 
To serve:
 
Serve popsicles piping hot off the grill. Place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.
 
By Chef Vikram Vij

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