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
- 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.
- 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.
- 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.
- 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)