Vij'S Lamb Popsicles Fenugreek Cream Curry

1. 1

   In a large mixing bowl, combine the lamb, wine, mustard, half the salt, and the black pepper. Toss well. Cover and set aside in the refrigerator for 2 - 4 hours, turning occasionally.

2. 2

   To make the sauce, combine the cream, lemon juice, fenugreek, ancho powder and cayenne in a mixing bowl, and set aside. Heat oil in a saucepan on medium heat, add garlic, and saute until golden - about 3 minutes.

3. 3

   Lower heat, add turmeric, stir and cook for one minute. Add the cream mixture and stir well. Simmer, stirring frequently, until slightly reduced and thick enough to coat the back of a spoon - about 10 minutes. Meanwhile, bring chops to room temp. on the countertop for about 30 minutes

4. 4

   Pre-heat grill or grill pan on high.

5. 5

   Toss chops once more to ensure that each one is well coated with the marinade. Grill for 2 - 3 minutes per side - or until they achieve desired doneness.

6. 6

   Arrange chops on a warm platter and allow to rest. Then pour hot curry sauce over the dish - or serve it at the centre of the plate in a dipping bowl.

* Per serving · 4 servings · Values may vary.