Summary

Preparation Time: 10 mins hands on plus 2-4 hours sitting time
Cook Time: 10 mins
Servings: 6 mains, or more for appetizers
Meal type: Dinner
Grocery Cost: $76.30

Recipe Rating:  

Ingredients

• 4 pounds French-cut racks of lamb, in chops ($60)
• 1/2 cup sweet white wine ($4)
• 1/4 cup grainy yellow mustard ($2.60)
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Curry Sauce:

• 4 cups whipping cream ($6.70)
• 1 tablespoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon dried green fenugreek leaves ($2)
• 1/4 cup lemon juice
• 3 to 4 tablespoons canola oil
• 3 tablespoons finely chopped garlic ($1)
• 1 teaspoon turmeric

A couple of things to note with the ingredients:

• In the interest of not spending $60 on lamb, I used 2 lbs and mixed lamb rack with loin chops. The lamb racks tasted better, but the loins were much cheaper (approx. $10 per lb). I fed 4 people with the 2 lbs of mixed lamb.
• This was the first time I’ve used fenugreek to cook with. Both the seeds and leaves are used in Indian cooking, but have different flavours. I couldn’t find fenugreek in the large grocery chains, so I picked it up from a Pakistani store – they call it methi.

Directions

Lamb
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

Sauce
1. In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice.
I used the whole tablespoon of salt and I found the sauce a bit salty. A teaspoon or so would be better – or salt to taste.
2. Heat 3 to 4 tablespoons oil in a medium pot on medium heat and saute garlic until golden.
3. Stir in turmeric and cook for 1 minute.

4. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.

To finish off
Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.

Serving
Serve popsicles piping hot off the grill. Depending on their size, place 4 to 5 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.
I enjoy putting rice into the cream curry sauce and mixing it up after the lamb popsicles are gone.

Results

Variations

I am used to thicker curry sauces so I asked a friend how Indian cream curries are usually made. He told me his mom uses thick yogurt, like Balkan style yogurt except hers is home made, to make thick creamy curries. Traditionally it’s a mix of cream and yogurt but to make it lower in fat his mom uses all yogurt. So expect this curry sauce to be runny but delicious!

Also as I mentioned I found the sauce a bit salty, especially because I reduced it a bit in an attempt to thicken it. Next time I would use less salt, especially since it can always be added at the end.