Marinated Lamb Chops With Fenugreek Cream Curry Recipes

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MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY



Marinated Lamb Chops with Fenugreek Cream Curry image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 Servings

Number Of Ingredients 13

2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops
2 cups white wine
1 cup grainy mustard
2 teaspoons kosher salt
4 cups whipping cream
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon dried green fenugreek flakes (known as "kasuri methi")
1 cup fresh lemon juice
4 tablespoons canola oil
2 tablespoons crushed garlic
1 teaspoon ground turmeric

Steps:

  • Cut chops from the racks of lamb and place in a large bowl. Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours.
  • In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice. In a medium size heavy pot, heat the oil over medium heat. Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute. Add the cream mixture, stir, and cook over low to medium heat for a few minutes. Keep warm until ready to serve.
  • Meanwhile, preheat a grill or grill pan to medium-high heat. Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill. Grill on each side for a couple minutes or until medium-rare. Remove from the heat and either pour the cream curry over the grilled chops or use the cream curry as a dipping curry for the chops.

MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY



Marinated Lamb Popsicles With Fenugreek Cream Curry image

This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.

Provided by PetsRus

Categories     Curries

Time 40m

Yield 15-20 Lamb Popsicles

Number Of Ingredients 13

2 -3 french cut racks of lamb (with the bone cleaned down to the chop)
1/4 cup white wine
1/4 cup grainy yellow mustard
3/4 teaspoon salt
2 tablespoons crushed garlic
3 tablespoons canola oil
1 teaspoon turmeric
1 liter whipping cream
1 tablespoon dried fenugreek leaves (known as 'kasuri methi')
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
1/4 teaspoon paprika

Steps:

  • Cut the racks of lamb into the'popsicles' by slicing the chops in between the bones.
  • Mix the white wine, mustard and 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, 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. 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.

Nutrition Facts : Calories 265.9, Fat 27.9, SaturatedFat 15.7, Cholesterol 92, Sodium 266.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.7

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