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