Marinated Lamb Popsicles with Fenugreek Cream Curry

  • prep time260 min
  • total time 290 min
  • serves 6

This is our signature dish at Vij’s—probably our most famous and most popular. The size of the lamb popsicles with depend on the rack of lamb you buy. If the popsicles are bigger, then four per order is usually enough. This recipe is for 30 medium-size popsicles, with five per order. Serve these popsicles over turmeric new potatoes.

Courtesy of Chef Vikram Vij for Cook for the Cure 2013.

990 Ratings
Directions for: Marinated Lamb Popsicles with Fenugreek Cream Curry



¼ cup sweet white wine

¾ cup grainy yellow mustard

1 tsp salt

1 tsp ground black pepper

4 lb(s) French-cut racks of lamb, in chops

Curry Sauce

4 cup whipping cream

1 Tbsp salt

1 tsp paprika

½ tsp ground cayenne pepper

1 Tbsp dried green fenugreek leaves

¼ cup lemon juice

¼ cup canola oil

3 Tbsp garlic, finely chopped

1 tsp turmeric



1. 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.

2. Finish lamb: Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.

Curry Sauce

1. In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.

2. To serve: Serve popsicles piping hot off the grill. Place four to five lamb chops 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.

See more: Indian, Lamb, Main, Dinner, Grill, Saute

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