Doctor's Review: Medicine on the Move

December 13, 2017

© John Sherlock

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Spice-encrusted Lamb Popsicles

These are delicious alone or served with sour-cream Indian dressing or a chutney as a dip

Preparation: 20 minutes + 2-3 hours to marinate

3½ to 4 lbs. (1.75 -2 kg) rack of lamb, cut into 30 chops (have your butcher cut each “popsicle”)
½ c. (125 ml) cooking oil (any less changes the flavour)
2 Tbsp. (30 ml) ground cumin
1½ tsp. (7.5 ml) salt
1- 1½ tsp. (5-7.5 ml) ground cayenne pepper
2 Tbsp. (30 ml) ground coriander
1 Tbsp. (15 ml) paprika
1 tsp. (5 ml) turmeric
2 Tbsp. (30 ml) finely chopped garlic (6 medium cloves)
½ to 1 whole lemon, cut in wedges (optional)

In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, turmeric and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate.

Move your oven rack to its highest position, and preheat the oven to 500°F (250°C). On a large baking sheet, arrange the chops — as many as will fit comfortably without overlapping (at home we usually cook 12 to 18 at a time) — and bake for 2 minutes.

Remove from the oven (closing the oven door so that the heat doesn’t escape), set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more, then remove from the oven.

Using a sharp knife, cut into a popsicle; it should be pink in the centre. If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more. Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles. Serves 6.

Sour Cream Indian Dressing
At Rangoli this dressing is served with the Spicy Pulled Pork Roast with Garlic (that recipe, not reprinted here, is included in Vij’s At Home). You can use low-fat sour cream if you prefer.

Prep time: 15 minutes + 15 minutes of refrigeration

1 c. (250 ml) sour cream
½ tsp. (2.5 ml) salt
½ tsp. (2.5 ml) ground cayenne pepper
1 tsp. (5 ml) green fenugreek leaves
½ tsp. (2.5 ml) finely chopped garlic

In a medium bowl, mix together all of the ingredients. Cover with a lid or plastic wrap and refrigerate the mixture for at least 15 minutes. The dip will keep refrigerated for up to 1 week. Makes 1 cup.

Apple Chutney
If you don’t have tamarind, use lemon to give a bit of zing to this chutney. Use the amount of onion called for; too much will overpower the apples.

Preparation: 20-30 minutes

1 kg. (2 lbs) apples, peeled, cored and roughly chopped
5 oz. (150 g) red onion (1 small-medium), roughly chopped
1 c. (250 ml) fresh mint, leaves only, roughly chopped
1 Tbsp. (15 ml) salt
2 Tbsp. (30 ml) tamarind paste
3 Tbsp. (45 ml) demerara sugar or any brown sugar
½ tsp. (2.5 ml) crushed or ground cayenne pepper (optional)

In a food processor fitted with a grating attachment or in a blender, combine all ingredients and process until they become a smooth chutney. If you’re using a blender, add a few tablespoons of water if necessary to process ingredients smoothly. The chutney will keep refrigerated in an airtight container for up to 1 week. Makes 3½ cups.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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