West: Royal Lamb Chops Braised with Nuts and Saffron

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60 minutes Prep: 10 minutes Cook: 50 minutes
387 calories per serving view nutrition facts
2 servings suggest servings

Ingredients

4tablespoons butter, unsalted
1/4cup almonds sliced
1/4cup pistachio nuts slivered
6large garlic cloves
1each ginger one inch
1teaspoon coriander
5each cardamom pods green, husked
1x green chili peppers fresh
1/4teaspoon black peppercorns
5each cloves whole
1/2teaspoon cumin
1/4teaspoon mace ground
1/4cup water
3each lamb rib chops trim off fat
1/2cup water
1/2teaspoon saffron threads dissolved in 2 tablespoons hot water
1x salt optional
1/2cup green peas fresh or frozen
2tablespoons cilantro fresh, minced, or parsley

Directions

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.

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Penne Bolognese

This is my favorite! I use angel hair instead of penne and also add 1/4 cup of red wine in addition to the white wine.