West: royal lamb chops braised with nuts and saffron

Yield: 2 servings Ste

Ingredients:

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

Instructions:

or regular -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. 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. 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. Laxmi Hiremath writing in the San Francisco Chronicle 6/24/02.