Marinated Lamb Popsicles With Fenugreek Cream Curry

The first time I tasted lamb popsicles, it was a revelation. I was in Vancouver, a city celebrated for its diverse culinary scene, and a friend insisted we visit Vij’s. The moment the server placed those perfectly charred, crimson-hued lamb chops before me, drizzled with a vibrant, aromatic cream, I knew I was in for something special. Each bite was an explosion of flavors – the tender, gamey lamb, the tangy mustard marinade, and that indescribably rich, earthy curry. It was unlike anything I had ever tasted, a true testament to the power of bold, unexpected combinations.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4
• Yields: 8-12 Lamb Popsicles
• Dietary Type: Gluten-Free

Ingredients

For the popsicles

• 2-3 french cut racks of lamb (with the bone cleaned down to the chop)
• ¼ cup white wine
• ¼ cup grainy yellow mustard
• ¾ teaspoon salt

For the Curry Cream

• 2 tablespoons crushed garlic
• 3 tablespoons canola oil
• 1 teaspoon turmeric
• 1 liter whipping cream
• 1 tablespoon dried fenugreek leaves (known as ‘kasuri methi’)
• ½ teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ cup lemon juice
• ¼ teaspoon paprika

Equipment Needed

• Large bowl
• Medium-sized, heavy pot
• Grill or grill pan
• Whisk
• Measuring cups and spoons

Instructions

1. First, cut the racks of lamb into the ‘popsicles’ by slicing the chops in between the bones. Each “popsicle” should have a bone handle.
2. In a large bowl, mix together the white wine, grainy yellow mustard, and salt. This forms the marinade.
3. Add the lamb popsicles to the marinade, turning to coat them on all sides. Ensure each popsicle is well-covered for maximum flavor.
4. Cover the bowl and set aside in the refrigerator for a couple of hours, allowing the lamb to absorb the marinade. This step is crucial for tender and flavorful lamb. You can marinate overnight for a deeper flavor profile.
5. While the lamb is marinating, prepare the curry cream. In a separate bowl, mix together the whipping cream, salt, paprika, cayenne pepper, dried fenugreek leaves, and lemon juice. Whisk well to combine.
6. In a medium-sized, heavy pot, sauté the crushed garlic in the canola oil over medium heat.
7. Once the garlic is golden in colour, usually after a minute or two, add the turmeric, stir, and heat for one minute. Be careful not to burn the garlic, as it will become bitter. The aroma should be fragrant and inviting.
8. Add the whipping cream mixture to the pot, stir well to combine with the garlic and turmeric, and heat on low to medium heat for a few minutes.
9. Continue to heat the sauce gently, stirring occasionally. The water in the whipping cream will evaporate, thickening the sauce. If the heat is too high, the cream will separate.
10. If making the sauce a day ahead, let the garlic mixture cool completely before adding it to the cream mixture and refrigerating. This prevents the cream from curdling.
11. Thicken the sauce close to serving time by heating gently, stirring occasionally. The sauce should coat the back of a spoon.
12. Just before you are ready to serve, grill the lamb popsicles. Preheat your grill to medium-high heat.
13. Grill the popsicles for 2-3 minutes per side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F.
14. You can either pour the cream curry over the grilled popsicles or use it as a dipping curry for them. Serve immediately and enjoy!

Expert Tips & Tricks

• For even more flavor, add a teaspoon of ginger-garlic paste to the marinade. This will enhance the depth of the marinade.
• To prevent the lamb from sticking to the grill, lightly oil the grates before grilling.
• If you don’t have a grill, you can broil the popsicles in the oven. Place them on a baking sheet and broil for 2-3 minutes per side, watching carefully to prevent burning.
• Don’t overcrowd the pan when sautéing the garlic. Work in batches if necessary to ensure even cooking and prevent burning.
• If the curry cream sauce separates, try whisking it vigorously or adding a tablespoon of cold butter. This can help bring it back together.

Serving & Storage Suggestions

For an elegant presentation, arrange the grilled lamb popsicles on a platter and drizzle generously with the fenugreek cream curry. Garnish with a sprinkle of fresh cilantro or chopped green onions. Serve immediately while the lamb is still warm and the curry is at its peak flavor.

Leftover lamb popsicles can be stored in an airtight container in the refrigerator for up to 3 days. The curry cream sauce can also be stored separately in the refrigerator for up to 3 days.

To reheat, gently warm the lamb popsicles in a skillet or oven until heated through. Reheat the curry cream sauce separately in a saucepan over low heat, stirring occasionally. Avoid overheating, as this can cause the sauce to separate. Reheating the lamb will result in a more well-done chop than originally grilled.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	120mg	40%
Sodium	400mg	17%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	25g	50%

Variations & Substitutions

• For a spicier version, add a pinch of red pepper flakes to the marinade or curry cream sauce.
• If you don’t have fenugreek leaves, you can substitute with a pinch of dried marjoram or dried thyme, although the flavor will be slightly different.
• To make the curry cream sauce richer, add a tablespoon of butter at the end of cooking.
• For a dairy-free version, you could try using full-fat coconut milk instead of whipping cream, but be aware that this will alter the flavor profile significantly.
• You can also substitute Dijon mustard for the grainy mustard in the marinade if that’s all you have.

FAQs (Frequently Asked Questions)

Q: Can I marinate the lamb for longer than 2 hours?
A: Yes, you can marinate the lamb overnight for a deeper flavour profile. Just be sure to keep it refrigerated.

Q: What if my curry cream sauce separates?
A: If the sauce separates, try whisking it vigorously or adding a tablespoon of cold butter. This can often bring it back together.

Q: Can I use a different type of oil instead of canola oil?
A: Yes, you can use any neutral-flavored oil such as vegetable oil or grapeseed oil. Avoid oils with strong flavors, like olive oil, as they may clash with the other ingredients.

Q: How do I know when the lamb is cooked to the right doneness?
A: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. For medium, aim for 135-145°F.

Q: Can I make this recipe vegetarian?
A: While this recipe is specifically for lamb, you could adapt the curry cream sauce to serve with grilled paneer (Indian cheese) or vegetables like cauliflower or eggplant.

Final Thoughts

This Marinated Lamb Popsicles with Fenugreek Cream Curry is more than just a recipe; it’s an experience. It’s an invitation to explore the vibrant flavors of Indian cuisine and to create a dish that will impress your friends and family. Don’t be intimidated by the list of ingredients – the process is surprisingly simple, and the results are truly extraordinary. Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I encourage you to try this recipe and share your feedback! Pair it with a side of basmati rice or naan bread for a complete and satisfying meal. Enjoy!