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Paleo Lamb Popsicles with Fenugreek Cream Curry -

Paleo Lamb Popsicles with Fenugreek Cream Curry – Sous Vide

  • Author: Adapted from Vikram Vij's recipe
  • Total Time: 3-4 hours
  • Yield: 2 racks 1x




  • 1/3 cup apple juice or sweet white wine
  • 3/41 cup grainy dijon mustard
  • 1 tsp salt
  • 1 tsp pepper
  • 2 French-cut racks of New Zealand lamb (cut into chops)

Curry Sauce

  • 1 can (400ml) coconut milk
  • 1/4 tsp paprika
  • 1 tsp dried fenugreek leaves
  • 1 clove garlic (finely chopped)
  • 1/8 tsp (2 pinches) cayenne pepper
  • 1/4 tsp turmeric powder
  • 1/2 tsp salt
  • 1 Tbsp lemon juice
  • 1 tsp ghee (or avocado oil)



  1. Combine ingredients for lamb in a large freezer bag, shaking to mix.
  2. Add lamb chops to bag, seal, and massage mixture into meat (vacuum seal if you can. I just used a zip-lock bag and squeezed the excess air out). Allow to marinate for 1-2 hours prior to cooking.
  3. In a large pot (or Instant Pot liner) fill with enough water to cover lamb bag – making sure that water level is within Min-Max levels of the Accu Sous Vide.
  4. Program sous vide for 136 F for 2 hours for the perfect medium-rare lamb.
  5. When the lamb is cooked, preheat cast iron pan on high. Caramelize the outside of the lamb by cooking each side briefly on each side, flipping with tongs.

Curry Sauce

  1. Stir coconut milk, paprika, salt, cayenne, lemon juice, and fenugreek leaves together in a large bowl.
  2. Heat ghee over medium heat in a saucepan and saute garlic until golden brown. Add turmeric and continue to heat for another minute. Add cream mixture, cooking for 5 minutes or until boiling gently.
  3. Serve lamb popsicles with fenugreek cream sauce over riced cauliflower.
  • Prep Time: 1-2 hours
  • Cook Time: 2 hours
  • Method: Sous Vide
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