West: royal lamb chops braised with nuts and saffron Recipe

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West: royal lamb chops braised with nuts and saffron

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Categories:	Braised, Central Asian, Exotic, Indian, Lamb & Mutton, Nuts	Rating:	0
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Ingredients:

Procedures:

1	This elegant entree is a specialty of rajasthan, home of the rajput warriors.
2	Heat 2 tablespoons of the butter in a heavy pan over medium-high heat.
3	Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
4	Remove with a slotted spoon and set aside.
5	Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.
6	Arrange lamb in a large shallow dish.
7	Rub the spice mixture over both sides of lamb.
8	Cover and refrigerate 30 minutes.
9	Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat.
10	Add lamb and brown well on both sides.
11	Add ?cup of the water and bring to a boil.
12	Reduce heat, cover, and simmer for 5 minutes.
13	Add remaining water; sprinkle in saffron.
14	Cover and cook until lamb is tender, about 10 minutes.
15	Taste, and add salt, if needed.
16	Stir in peas and cook 5 minutes longer.
17	Sauce should be very thick.
18	Transfer lamb to a heated platter.
19	Stir sauce and pour over lamb.
20	Top with fried nuts and cilantro.
21	Note: royal cumin (black cumin) or shahi jeera gets its name from the royal moghul dishes it was most used in. it is available at indian markets.
22	Per serving: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.
23	Laxmi hiremath writing in the san francisco chronicle, 6/24/02