Combine wine, mustard, salt and pepper in a large bowl.
Add lamb and coat well with the marinade. Cover the bowl and refrigerate for 2-4 hours.
In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice.
Heat 3-4 tbsp of oil in a medium pot on medium heat and saute garlic until golden.
Stir in tumeric and cook for 1 minute.
Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.
Preheat a stove-top cast iron grill or barbeque to high heat.
Place lamb on the grill and cook for 2-3 minutes per side
Serve popsicles piping hot. Place 4-5 lamb chops on each plate. Pour the curry sauce over the meat or ladle into a small bowl to use a dipping sauce.