Vikram Vij's Marinated Lamb Popsicles with Fenugreek Cream Curry

Summary

Yield	Servings
Source	Don Genova's Vij's Lamb Popsicles Recipe
Prep time	30 minutes
Cooking time	2 hours
Total time	2 hours, 30 minutes

A unique appetizer — grilled individual lamb-rack chops with curry sauce, eaten like a popsicle by holding the bone.

lamb rack, single (frenched)

1⁄4 cup

white wine

1⁄4 cup

yellow mustard (grainy)

5⁄6 teaspoons

salt

2 tablespoons

garlic (crushed)

3 tablespoons

canola oil

1 tablespoon

tumeric

1 liter

whipping cream

1 tablespoon

green fenugreek flakes (dried; also known as Kasuri Methi)

1⁄2 teaspoon

cayenne pepper

1⁄4 teaspoon

paprika

Cut the racks of lamb into the "popsicles" by slicing the chops in between the bones
Mix the white wine, mustard and 1/3 tsp 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, 1/2 tsp 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; but 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
Serve them over some sliced, cooked potatoes that have been lightly sautéed in oil with a couple of handfuls of washed spinach thrown in, just until the spinach wilts slightly

Submitted by Tina of Waterloo.

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