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
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Marinated Lamb Chops

Grilled Lamb Chops

Rack of Lamb

Stuffed Pork Chops

Marinated Rib Lamb Chops

Marinated Lamb Chops with Fenugreek Cream Curry

Lamb Chops

Marinated Lamb Shoulder Chops with Tzatziki, Arugula and Feta