Best 6 Marinated Lamb Popsicles With Fenugreek Cream Curry Recipes

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**Marinated Lamb Popsicles with Fenugreek Cream Curry: A Culinary Symphony of Flavors**

Tantalize your taste buds with the exquisite Marinated Lamb Popsicles with Fenugreek Cream Curry, a dish that harmonizes bold flavors and textures. This culinary masterpiece features succulent lamb marinated in a symphony of spices, grilled to perfection, and served as elegant popsicles. Accompanying this savory delight is a creamy fenugreek curry, a rich and flavorful sauce that complements the lamb popsicles with its distinct herbal notes. This recipe also includes a refreshing cucumber-mint raita, adding a cooling contrast to the richness of the lamb and curry. Prepare to embark on a culinary journey with this delectable fusion of flavors and textures.

Here are our top 6 tried and tested recipes!

MARINATED LAMB POPSICLES WITH FENUGREEK CREAM CURRY



Marinated Lamb Popsicles With Fenugreek Cream Curry image

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

2 -3 french cut racks of lamb (with the bone cleaned down to the chop)
1/4 cup white wine
1/4 cup grainy yellow mustard
3/4 teaspoon salt
2 tablespoons crushed garlic
3 tablespoons canola oil
1 teaspoon turmeric
1 liter whipping cream
1 tablespoon dried fenugreek leaves (known as 'kasuri methi')
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
1/4 teaspoon paprika

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



Marinated Lamb Chops with Fenugreek Cream Curry image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 Servings

Number Of Ingredients 13

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
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

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



Marinated Lamb Chops with Fenugreek Cream Curry image

Provided by Food Network

Categories     main-dish

Time 2h35m

Yield 4 Servings

Number Of Ingredients 13

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
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

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 GRILLED LAMB



Marinated Grilled Lamb image

It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1/4 cup lemon juice
1/4 cup dry white wine or chicken broth
3 tablespoons olive oil
8 garlic cloves, minced
3 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme
1 tablespoon minced fresh oregano
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 boneless leg of lamb (3 to 4 pounds), trimmed and untied
1 sprig fresh rosemary
Additional salt and pepper

Steps:

  • In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

Nutrition Facts : Calories 225 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

MARINATED LAMB "POPSICLES" WITH FENUGREEK CREAM



Marinated Lamb

This is the recipe of my friend Vikram Vij, whose Vancouver restaurant, Vij's, is among the best Indian restaurants in North America. Other cuts of meat you can use here: Beef tenderloin (filet mignon), cut into medallions. Pilaf (page 513), Dal (page 433), and other standard Indian accompaniments would do nicely here.

Yield makes 4 servings as main course, 8 as starter

Number Of Ingredients 12

2 racks of lamb, 8 ribs each, or 16 rib chops
1/4 cup dry white wine
1/4 cup grainy yellow mustard
Salt to taste
2 tablespoons corn, grapeseed, or other neutral oil
1 tablespoon minced garlic
1 teaspoon ground turmeric
2 cups heavy cream
2 teaspoons dried green fenugreek flakes (kasuri methi) or ground fenugreek
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
1/4 teaspoon paprika

Steps:

  • Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
  • When you're ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you're using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
  • Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

Tips:

  • Choose the right lamb: For the best flavor, use high-quality lamb that is well-marinated. Look for lamb that is a deep red color and has a firm texture.
  • Marinate the lamb properly: The marinade is essential for infusing the lamb with flavor. Make sure to marinate the lamb for at least 4 hours, or overnight if possible.
  • Cook the lamb over high heat: This will help to create a nice char on the outside of the lamb while keeping the inside tender and juicy.
  • Use a meat thermometer to ensure that the lamb is cooked to your desired doneness. Lamb is best cooked to medium-rare or medium, as overcooking will make it tough.
  • Serve the lamb with a flavorful sauce or dip. The fenugreek cream curry is a great option, but you can also use tzatziki sauce, chimichurri, or your favorite barbecue sauce.

Conclusion:

Marinated lamb popsicles are a delicious and easy-to-make appetizer or main course. They are perfect for a summer cookout or party. The lamb is tender and juicy, and the fenugreek cream curry is a flavorful and unique dipping sauce. With a little planning, you can easily make this dish at home. So next time you're looking for something new to try, give marinated lamb popsicles a try.

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