Oct 09, 2014 Succulent, charred lamb chops sit atop a creamy, insanely addictive curry. Chef Vikram Vij nailed it with the flavours in this one – grainy mustard, white wine, cream, lemon, lots of garlic, and fenugreek. Fenugreek is a spice you may not have in your pantry if you don’t have an Indian husband and a little India 10 minutes away. But if you ever get your hands on it, the smell will be very familiar to you – to me, it’s the “curry” of curry powder. For that reason, go ahead and substitute curry powder for the fenugreek if you can’t find it. I adapted the recipe just a bit – I had ground fenugreek powder, not the dried fenugreek leaves he calls for – but it worked beautifully. I used half-and-half because whoa that’s a lot of whipping cream, but for a special dinner party, go to town. I fully encourage you to get yourself a copy of Vij’s: Elegant and Inspired Indian Cuisine , it’s a beautiful Indian cookbook I have used very frequently for years (case in point).
Ingredients
For lamb and marinade:
1/4 cup white wine 1/4 cup grainy mustard 1/2 tsp kosher salt 1/2 tsp ground black pepper 1 rack of lamb, cut between bones into chops (about 1 1/2 lbs)
For sauce:
2 cups half-and-half (or whipping) cream 1 1/2 tsp kosher salt 1 tsp paprika 1/4 tsp ground cayenne 2 tsp ground fenugreek (substitute curry powder if you can’t find it) 1/4 cup lemon juice 2 tbsp vegetable oil 3 tbsp minced garlic 1/2 tsp turmeric chopped fresh cilantro, for garnish (optional)
Preparation
