Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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