Best 3 Marinated Lamb Chops With Fenugreek Cream Curry Recipes
Lamb chops, known for their tender and succulent texture, can be elevated to a new level of flavor with the harmonious blend of fenugreek and creamy curry. This delectable dish, "Marinated Lamb Chops with Fenugreek Cream Curry," is a culinary journey that tantalizes the taste buds with its rich, aromatic sauce and perfectly cooked lamb. The marinade, infused with fragrant spices and herbs, ensures that each bite bursts with flavor, while the fenugreek cream curry adds a touch of elegance and depth. Whether you're hosting a special occasion dinner or simply seeking a memorable meal, this recipe will guide you through the steps of creating a dish that will leave a lasting impression.
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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 "POPSICLES" WITH FENUGREEK CREAM
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
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.
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
Tips:
- Choose high-quality lamb chops: Look for chops that are bright red in color and have a good amount of marbling. This will ensure that they are tender and flavorful.
- Marinate the lamb chops for at least 30 minutes: This will help to tenderize the meat and infuse it with flavor.
- Cook the lamb chops over medium-high heat: This will help to create a nice crust on the outside while keeping the inside juicy.
- Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness: For medium-rare, cook to an internal temperature of 135 degrees Fahrenheit; for medium, cook to 145 degrees Fahrenheit; and for well-done, cook to 160 degrees Fahrenheit.
- Let the lamb chops rest for a few minutes before serving: This will help to redistribute the juices and make the meat more tender.
Conclusion:
Marinated lamb chops with fenugreek cream curry is a delicious and flavorful dish that is perfect for a special occasion. The lamb chops are tender and juicy, and the fenugreek cream curry is rich and flavorful. This dish is sure to impress your guests.
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