|Lamb “popsicles” with curry cream
This and the potato recipe are adapted from Vij’s first cookbook, Elegant & Inspired Vij’s Indian Cuisine.
1/4 cup grainy mustard
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
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.