West: Royal Lamb Chops Braised with Nuts & Saffron
West: Royal Lamb Chops Braised with Nuts and Saffron recipe
Yield
12 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
almonds
sliced |
|
| ¼ | cup |
pistachio nuts
slivered |
|
| 6 | large |
garlic cloves
|
*
|
| 1 | each |
ginger
one inch |
*
|
| 1 | teaspoon |
coriander
|
|
| 5 |
cardamom pods
green, husked |
*
|
|
|
green chili peppers
fresh |
*
|
||
| ¼ | teaspoon |
black peppercorns
|
|
| 5 | whole |
cloves
|
*
|
| ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
mace
ground |
|
| ¼ | cup |
water
|
|
| 3 |
lamb rib chops
trim off fat |
*
|
|
| ½ | cup |
water
|
|
| ½ | teaspoon |
saffron threads
dissolved in 2 tablespoons hot water |
*
|
|
salt
optional |
*
|
||
| ½ | cup |
green peas
fresh or frozen |
|
| 2 | tablespoons |
cilantro
fresh, minced, or parsley |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
almonds
sliced |
|
| 59 | ml |
pistachio nuts
slivered |
|
| 6 | large |
garlic cloves
|
*
|
| 1 | each |
ginger
one inch |
*
|
| 5 | ml |
coriander
|
|
| 5 | each |
cardamom pods
green, husked |
*
|
| 1 | x |
green chili peppers
fresh |
*
|
| 1.3 | ml |
black peppercorns
|
|
| 5 | each |
cloves
|
*
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
mace
ground |
|
| 59 | ml |
water
|
|
| 3 | each |
lamb rib chops
trim off fat |
*
|
| 118 | ml |
water
|
|
| 2.5 | ml |
saffron threads
dissolved in 2 tablespoons hot water |
*
|
| 1 | x |
salt
optional |
*
|
| 118 | ml |
green peas
fresh or frozen |
|
| 3E+1 | ml |
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 ¼ 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.
