Vikram Vij's Marinated Lamb Popsicles with Fenugreek Cream Curry
Description
A unique appetizer — grilled individual lamb-rack chops with curry sauce, eaten like a popsicle by holding the bone.
Source
Don Genova's Vij's Lamb Popsicles Recipe
Yield
7 Servings
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes
Ingredients
2 lamb rack, single (frenched)
1⁄4 cup white wine
1⁄4 cup yellow mustard (grainy)
5⁄6 teaspoon 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
Instructions
- 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
Notes
Submitted by Tina of Waterloo.
Meat
Season