West: Royal Lamb Chops Braised with Nuts and Saffron

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 1/4 cup of the water and bring to a boil.
12. Reducei 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. Stiri in peas and cook 5 minutes longer.
17. Saucei 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.