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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.

Servings: 6

Lamb

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

Curry Sauce

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

Method

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.

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