My favourite Indian restaurant in Canada is Vij's in Vancouver. Chef and owner Vikram Vij fuses Indian spicing with local products to make mouth-watering dishes. Lamb popsicles is a signature dish.
¼ cup sweet white wine
¾ cup grainy yellow mustard
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds French-cut racks of lamb, in chops
4 cups whipping cream
1 tablespoon salt
1 teaspoon paprika
½ teaspoon ground cayenne pepper
1 tablespoon dried green fenugreek leaves
¼ cup lemon juice
3 to 4 tablespoons canola oil
3 tablespoons finely chopped garlic
1 teaspoon turmeric
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
Preheat a stove-top cast iron grill or barbecue to high.
Combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice in a large bowl. Heat oil in a medium pot over medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.
Place lamb on grill and cook for 2 to 3 minutes a side or until pink.
Place 4 to 5 lamb popsicles on each plate and pour over curry cream, or serve curry cream in a small bowl on the side as a dipping sauce.