A well known Indian Restaurant in Vancouver is Vij‘s.  Line ups are expected, but a warm and social atmosphere inside, and delicious food…how can you go wrong?

Vikram Vij and wife, Meeru Dhalwala published a cook book featuring some of their most popular menu items, including the famous “lamb popsicles!”  Years ago a colleague passed this recipe along to me, but it remained filed away under “Want to make”. A few years ago TB’s brother and sister in-law gave me the cookbook for my b-day.  I had made a few tasty veggie recipes from it, but hadn’t made these pospicles.  Finally on Saturday I picked up some lamb chops, not what the recipe called for (original recipe called for French-cut racks of lam, in chops).  I figured lamb on a bone was close enough…and these did not disappoint.

Perfect for a cold night.  Hearty, rich and a very rare once in a while treat, these were great.



10 lamb chops
3/4 cups grainy mustard
1/4 cup white wine
1 tsp salt
1 tsp cracked pepper


curry sauce:

4 cups whipping cream (yikes! I know)
1 Tbsp salt
1 tsp paprika
1/2 tsp ground cayenne pepper
1/4 cup fresh lemon juice
3 Tbsp Canola oil
3 Tbsp finely chopped garlic
1 tsp fenugreek seeds (recipe called for 1 Tbsp dried leaves, I only had the seeds!)
1 tsp tumeric


  1. Combine wine, mustard salt and pepper ina large bowl.
  2. Add lamb and coat well with the marinade.
  3. Cover the bowl and refridgerate for 2-4 hours.


  1. In a large bowl combine salt, paprika, cayenne, and lemon juice, create a slurry.  Add cream.
  2. Heat oil in a large pot over medium heat.  Add garlic and fenugreek seeds,  saute until golden.
  3. Stir in tumeric – cook for one minute.
  4. Stir in the cream mixture and cook on lw to medium heat for about 5 minutes until it is gently boiling.


  1. Preheat a cast iron skillet (or BBQ) to high heat.  Place lamb on the grill and cook about 4 minutes per side (maybe more depending on thickness).
  2. To serve, servce lamb piping hot off the grill, 2-3 chops per serving. Pour the cream curry over the meat.

Tasty tasty with sauteed veggies and cumin flavoured basmati rice.  Serves 4.