West Royal Lamb Chops Braised With Nuts And Saffron

Recipe: West Royal Lamb Chops Braised With Nuts And Saffron


  • Stephen Ceideburg 4 tb Unsalted butter
  • 1/4 c Sliced almonds
  • 1/4 c Slivered pistachios
  • 6 lg Garlic cloves
  • 1 One-inch piece fresh ginger
  • 1 ts Coriander
  • 5 Green cardamom pods,husked
  • 1 Fresh hot green chile
  • 1/4 ts Black peppercorns
  • 5 Whole cloves
  • 1/2 ts Royal cumin, or regular -cumin seeds
  • 1/4 ts Ground mace
  • 1/4 c Water
  • 3 Lamb rib chops, 4 ounces -each, trimmed of all fat
  • 1/2 c Water
  • 1/2 ts Saffron threads, dissolved -in 2 tablespoons hot water Salt (optional)
  • 1/2 c Peas, fresh or frozen
  • 2 tb Minced fresh cilantro or parsley


  1. This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
  2. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb.
  3. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
  4. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Indian (Northern)

My rating: 5 stars:  ★★★★★ 1 review(s)