Recipe courtesy of Vij's Restaurant

Marinated Lamb Chops with Fenugreek Cream Curry

  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Cook: 10 min
  • Yield: 4 Servings
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Ingredients

Marinade:

2 to 3 French-cut racks of lamb, for approximately 16 large or 20 medium-size chops

2 cups white wine

1 cup grainy mustard

2 teaspoons kosher salt

Curry:

4 cups whipping cream

1 teaspoon kosher salt

1 teaspoon paprika

1 teaspoon cayenne pepper

1 tablespoon dried green fenugreek flakes (known as "kasuri methi")

1 cup fresh lemon juice

4 tablespoons canola oil

2 tablespoons crushed garlic

1 teaspoon ground turmeric

Directions

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.

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