Marinated Lamb Chops With Fenugreek Cream Curry
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
38
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 cups
White Wine1 cup
Mustard (grainy)1 tsp
Kosher Salt4 cups
Whipping Cream1 tsp
Paprika1 tsp
Cayenne Pepper1 cup
Lemon Juice (fresh)4 tbsps
Canola Oil2 tbsps
Crushed Garlic1 tsp
Ground TurmericDirections:
1
Cut chops from the racks of lamb and place in a large bowl
2
Add the wine, mustard, and salt; cover and set aside in the refrigerator for a couple of hours
3
In a separate bowl, mix the cream, salt, paprika, cayenne, fenugreek flakes, and lemon juice
4
In a medium size heavy pot, heat the oil over medium heat
5
Add the garlic and saute until golden in color; add the turmeric, stir, and cook for 1 minute
6
Add the cream mixture, stir, and cook over low to medium heat for a few minutes
7
Keep warm until ready to serve
8
Meanwhile, preheat a grill or grill pan to medium-high heat
9
Remove lamb from marinade and grill the chops just before serving; they are best when served piping hot off the grill
10
Grill on each side for a couple minutes or until medium-rare
11
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