West: royal lamb chops braised with nuts and

2 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
4 tablespoons Unsalted butter
¼ cup Sliced almonds
¼ cup Slivered pistachios
6 larges Garlic cloves
1 One-inch piece fresh ginger
1 teaspoon Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
¼ teaspoon Black peppercorns
5 Whole cloves
½ teaspoon Royal cumin, or regular cumin seeds (see note)
¼ teaspoon Ground mace
¼ cup Water
3 Lamb rib chops, 4 ounces each, trimmed of all fat
½ cup Water
½ teaspoon Saffron threads, dissolved in 2 tablespoons hot water
Salt (optional)
½ cup Peas, fresh or frozen
2 tablespoons Minced fresh cilantro or parsley

Directions

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 ¼ 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.

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