This is the recipe of my friend Vikram Vij, whose Vancouver restaurant, Vij’s, is among the best Indian restaurants in North America. Other cuts of meat you can use here: Beef tenderloin (filet mignon), cut into medallions. Pilaf (page 513), Dal (page 433), and other standard Indian accompaniments would do nicely here.
Recipe information
Yield
makes 4 servings as main course, 8 as starter
Ingredients
Preparation
Step 1
Cut the racks into individual ribs; combine in a bowl with the wine, mustard, and a large pinch of salt. Cover and refrigerate for a couple of hours.
Step 2
When you’re ready to cook, start a charcoal or gas grill or preheat the broiler; the fire should be quite hot and the rack 2 to 4 inches from the heat source (a little farther away if you’re using the fattier shoulder chops). Put the oil in a small pot over medium heat and add the garlic. As the garlic turns golden, add the turmeric and cook, stirring constantly, for about a minute. Add the cream, fenugreek, cayenne, lemon juice, and paprika and turn the heat to low. Keep warm while you grill the ribs.
Step 3
Grill the ribs quickly, just a couple of minutes per side (3 or 4 minutes for shoulder chops). Serve, either doused with the cream sauce or with the sauce on the side for dipping.
