Close X
Monday, October 7, 2024
ADVT 
Curry

Marinated Lamb Popsicles with Fenugreek Cream Curry by Chef Vikram Vij

Chef Vikram Vij Darpan, 28 Jan, 2014 04:36 AM
  • 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

MORE Curry ARTICLES

Makai Gobhi Masala by Chef Sokhi

Makai Gobhi Masala by Chef Sokhi
Ingredients 1 cup Frozen corn kernels 1 large Cauliflower, grated 1 cup Milk 2-3 tbsp Oil 1 tsp Cumin seeds 2 tbsp Ginger, finely chopped 1 tbsp Garlic, finely chopped 4 Green chillies, finely chopped 2 Onions, finely chopped 1…

Makai Gobhi Masala by Chef Sokhi

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney
A new spin on traditional appies served at wedding events Chef extraordinaire Abhishek Roy shares an innovative, unique dish that will have your guests buzzing during the reception

Wild Halibut Cheeks in Bengali Mustard Curry with Pineapple Chutney

Avial - The taste of Kerala

Avial - The taste of Kerala
A traditional Kerala dish that makes a great side for rotis, pooris, and rice. INGREDIENTS 1 ½ cups winter melon, peeled 1 ½ cups pumpkin, peeled 1 cup zucchini ½ cup string beans ½ cup french…

Avial - The taste of Kerala

Pumpkin & Cashew Curry

Pumpkin & Cashew Curry
INGREDIENTS: 2 tablespoons vegetable oil, divided 4 1/2 cups of pumpkin or butternut squash (cut into 3/4-inch cubes and has been peeled & seeded) ½ teaspoon black mustard seeds 8 curry leaves 2 small red…

Pumpkin & Cashew Curry

Beef Madras Recipe

Beef Madras Recipe
Ingredients 8 tbsp vegetable oil 1.5kg beef steak, cut into small cubes 2 large onions, chopped 6 garlic cloves, sliced 5cm piece ginger, finely chopped 4 tbsp Madras curry paste 200 ml coconut milk 2 small…

Beef Madras Recipe

Gobi Machurian

Gobi Machurian
INGREDIENTS:• 1 medium-sized cauliflower broken into florets • 2 tbsp cooking oil • 1 medium-sized onion, finely chopped • 1 tbsp garlic, finely chopped • 1 tbsp ginger, finely chopped • 1 tbsp green chilli,…

Gobi Machurian

PrevNext