MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY
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
This is the recipe of my friend Vikram Vij, whose Vancouver restaurant, Vij's, is among the best Indian restaurants in North America. Other cuts of meat you can use here: Beef tenderloin (filet mignon), cut into medallions. Pilaf (page 513), Dal (page 433), and other standard Indian accompaniments would do nicely here.
Yield makes 4 servings as main course, 8 as starter
Number Of Ingredients 12
Steps:
- Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
- When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
- Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.
MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY
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
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
MUSSELS IN CURRY CREAM SAUCE
Mussels steamed in a curry cream sauce, an easy and delicious recipe, you'll love it!
Provided by Kerry
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a large saucepan, cook shallots and garlic in simmering wine until translucent.
- Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
- Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 10.7 g, Cholesterol 127.6 mg, Fat 35.5 g, Fiber 0.7 g, Protein 6.4 g, SaturatedFat 22 g, Sodium 172.3 mg, Sugar 2.2 g
LAMB CURRY
We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.
Provided by JustJanS
Categories Curries
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
- Add the curry powder, salt and vinegar and stir thoroughly.
- Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
- Add the tomatoes, chillies and mint.
- Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
- Add the garam masala and chopped coriander in the last 5 minutes of cooking.
- *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
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