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Measurements
      Title: WEST: ROYAL LAMB CHOPS BRAISED WITH NUTS
 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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