Royal Lamb Chops Braised With Nuts and Saffron Recipe - Cooking Index
Royal Lamb Chops Braised With Nuts and Saffron Recipe - Cooking Index
| 4 tablespoons | 60ml | Unsalted butter |
| 1/4 cup | 23g / 0.8oz | Sliced almonds |
| 1/4 cup | 59ml | Slivered pistachios |
| 6 cups | 1422ml | Garlic cloves (large) |
| 1 | One-inch piece fresh ginger | |
| 1 teaspoon | 5ml | Coriander |
| 5 | Green cardamom pods - husked | |
| 1 | Fresh hot green chile | |
| 1/4 teaspoon | 1.3ml | Black peppercorns |
| 5 | Whole cloves | |
| 1/2 teaspoon | 2.5ml | Royal cumin - or regular seeds - (see note) |
| 1/4 teaspoon | 1.3ml | Ground mace |
| 1/4 cup | 59ml | Water |
| 3 | Lamb rib chops - 4 ounces | |
| Trimmed of all fat | ||
| 1/2 cup | 118ml | Water |
| 1/2 teaspoon | 2.5ml | Saffron threads - dissolved |
| 2 tablespoons | 30ml | Hot water |
| Salt - (optional) | ||
| 1/2 cup | 118ml | Peas - fresh or frozen |
| 2 tablespoons | 30ml | Fresh cilantro, minced |
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, chile, 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.
Source:
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.
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