Best 4 Marinated Lamb Chops With Fenugreek Cream Curry Recipes
**Unleash a Culinary Symphony: Discover the Delights of Marinated Lamb Chops with Fenugreek Cream Curry and More**
Embark on a culinary adventure with our carefully curated collection of recipes, showcasing the tantalizing flavors of marinated lamb chops with fenugreek cream curry. Indulge in a symphony of tastes as you explore a myriad of culinary delights, ranging from classic dishes to innovative fusion creations. Discover the perfect balance of spices and textures in our lamb chops, marinated in a fragrant blend of herbs and spices, then grilled to perfection. Complement this main course with a velvety fenugreek cream curry, where the nutty flavor of fenugreek seeds harmonizes with creamy coconut milk. Our culinary journey continues with an array of delectable side dishes, including a refreshing cucumber and mint raita, a zesty lemon rice pilaf, and a vibrant green salad. Each recipe is meticulously crafted to complement the main course, offering a harmonious blend of flavors that will tantalize your taste buds. Get ready to embark on a culinary voyage like no other, where each bite tells a story of culinary mastery.
MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY
This recipe is a signature dish at Vij's Indian restaurant in Vancouver BC. It is one of the best restaurants I have ever eaten at.
Provided by PetsRus
Categories Curries
Time 40m
Yield 15-20 Lamb Popsicles
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 265.9, Fat 27.9, SaturatedFat 15.7, Cholesterol 92, Sodium 266.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.7
MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY
Steps:
- 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.
MARINATED LAMB CHOPS WITH FENUGREEK CREAM CURRY
Steps:
- 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.
CLASSIC MARINATED LAMB CURRY
Number Of Ingredients 16
Steps:
- 1. Prepare the curry paste. Then, place the lamb in a large non-reactive bowl. Add the yogurt, curry paste, garam masala (save 1/4 teaspoon for garnish), turmeric, and salt and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator, at least 4 and up to 24 hours.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the cardamom pods, cinnamon, and cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander, then mix in the marinated lamb with the marinade and cook over high heat, stirring, until it comes to a boil. Reduce the heat to medium-low, cover the pan, and cook until most of the juices are dry, 20 to 25 minutes.3. Uncover the pan, add the green chili peppers and fenugreek leaves, increase the heat to medium-high and cook, stirring, until the pieces are well-browned and are coated with the sauce, 10 to 12 minutes.4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is fork-tender and the sauce thick. Transfer to a serving dish, mix in half the cilantro, garnish with reserved garam masala and the remaining cilantro, and serve hot.VARIATION: To make a saucy dish, add some more whisked yogurt, buttermilk, or water in Step 4 and cook until you have your desired sauce. Adjust the seasonings and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
Tips:
- For the best flavor, use high-quality lamb chops. Look for chops that are evenly marbled and have a bright red color.
- If you don't have fenugreek leaves, you can substitute fresh cilantro or mint.
- To make the marinade, simply combine all of the ingredients in a bowl and whisk until well blended. You can also use a food processor to make the marinade.
- Be sure to marinate the lamb chops for at least 4 hours, or overnight. This will help to tenderize the meat and infuse it with flavor.
- When grilling the lamb chops, be sure to cook them over medium-high heat. This will help to prevent the chops from drying out.
- Serve the lamb chops immediately with the fenugreek cream curry sauce.
Conclusion:
This marinated lamb chops with fenugreek cream curry is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb chops are tender and juicy, and the fenugreek cream curry sauce is rich and flavorful. Serve this dish with a side of rice or naan bread for a complete meal.
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