Paleo Lamb Popsicles with Fenugreek Cream Curry -

Paleo Lamb Popsicles with Fenugreek Cream Curry – BBQ or Stovetop

  • Author: Adapted from Vikram Vij's recipe
  • Prep Time: 2-4 hours
  • Cook Time: 6 min
  • Total Time: 2-4 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) [url]coconut milk∞[/url]
  • 1/4 tsp paprika
  • 1 tsp [url]dried fenugreek leaves∞[/url]
  • 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 or bowl, and mix well.
  2. Add lamb chops to bag, seal, and massage mixture into meat. Allow to marinate for 2-4 hours in the refrigerator prior to cooking.
  3. Preheat cast iron pan or BBQ with high heat. Cook the lamb chops 2-3 minutes on each side, caramelizing the outside – flip 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.

  • Method: BBQ or Stove-top
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