Marinated Lamb Popsicles in Fenugreek Curry is a sample recipe from Vij's restaurant in Vancouver.
Marinated Lamb Popsicles
in Fenugreek Curry
This is our signature dish at Vij's—probably our most famous and most popular. The size of the lamb popsicles will depend on the rack of lamb you buy. If the popsicles are bigger, then four per serving is usually enough; if they are slightly smaller, then go with five per serving. Serve these popsicles over turmeric new potatoes (page 166 of the book).
- 1/4 cup sweet white wine
- 3/4 cup grainy yellow mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 4 Ibs French-cut racks of lamb, in chops
- 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
- 3 to 4 Tbsp 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.
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 saute 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.
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.
Serve popsicles piping hot off the grill. Depending on their size, place 4 to 5 lamb popsicles 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.
We love the Schloss Gobelsburg Grüner Veltliner, which we always keep on our wine list.
Buy the Book
Elegant and Inspired Indian Cuisine
by Vikram Vij and Meeru Dhalwala
Douglas & McIntyre
$29.95/trade paperback with flaps
Full-color photographs throughout
Recipe reprinted by permission.
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This page created January 2007