Chef Vik’s – Lamb “Popsicles” with Curry Cream

Lamb “popsicles” with curry cream

lamb recipeThis and the potato recipe are adapted from Vij’s first cookbook, Elegant & Inspired Vij’s Indian Cuisine.

1/4 cup grainy mustard
2 tbsp white wine
1/2 tsp kosher salt
2 racks of lamb (Frenched) (about 8 chops each) (about 2 lbs total), cut between the bones into chops

3 tbsp vegetable oil
2 large cloves garlic, finely chopped (about 1 tbsp)
1 tsp turmeric
2 cups whipping cream
1 1/2 tsp dried fenugreek leaves (Try Chef Vik’s dried fenugreek)
1 tsp kosher salt (or more to taste)
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tbsp lemon juice


DIRECTION:  Combine mustard, wine and salt. Smear over the lamb chops and marinate up to a few hours in the refrigerator.

Gently heat vegetable oil in a saucepan. Add garlic and cook until lightly golden. Add turmeric and cook about one minute. Combine fenugreek, salt, paprika, cayenne and lemon juice with cream and add to saucepan. Heat gently and cook about 5 to 10 minutes until slightly thickened.  Just before serving cook lamb chops on the barbecue or in a grill pan a few minutes per side — they should be rare. Serve with sauce.  Makes 4 servings.


Turmeric potatoes with spinach

These potatoes are perfect with the lamb popsicles but would be equally delicious with grilled steak or salmon.

3 tbsp vegetable oil
1 large onion, thinly sliced
1 tsp turmeric
2 tsp kosher salt
1/2 tsp cayenne pepper
2 lbs baby potatoes, sliced about 1/4-inch thick
1/4 cup water or more if necessary
3 oz baby spinach


DIRECTION:  Heat oil in a large, non-stick heavy skillet. Add onions and cook until just turning golden. Add turmeric, salt and cayenne. Cook one more min. Add potatoes and combine with onions. Add water, cover and cook, stirring occasionally 10 to 20 minutes until potatoes are just tender. Add more water if potatoes stick.  Just before serving add spinach and cook just until slightly wilted.

Makes 4 servings.

Chef Vik

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