Methods/steps

Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate 2 to 4 hours.

In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for one minute. Stir in the cream mixture and cook on low to medium heat for about five minutes, or until it is gently boiling.

Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.

Serve popsicles piping hot off the grill. Depending on their size, place 4 lamb popsicles on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.