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Title: West: Royal Lamb Chops Braised with Nuts and Saffron
Categories: Indian Lamb
Yield: 2 Servings
| Stephen Ceideburg | ||
| 4 | tb | Unsalted butter |
| 1/4 | c | Sliced almonds |
| 1/4 | c | Slivered pistachios |
| 6 | lg | Garlic cloves |
| 1 | One-inch piece fresh ginger | |
| 1 | ts | Coriander |
| 5 | Green cardamom pods,husked | |
| 1 | Fresh hot green chile | |
| 1/4 | ts | Black peppercorns |
| 5 | Whole cloves | |
| 1/2 | ts | Royal cumin, or regular cumin seeds (see note) |
| 1/4 | ts | Ground mace |
| 1/4 | c | Water |
| 3 | Lamb rib chops, 4 ounces each, trimmed of all fat | |
| 1/2 | c | Water |
| 1/2 | ts | Saffron threads, dissolved in 2 tablespoons hot water |
| Salt (optional) | ||
| 1/2 | c | Peas, fresh or frozen |
| 2 | tb | Minced fresh cilantro or 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.
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