Side Pannel
West: Royal Lamb Chops Braised with Nuts and Sa
West: Royal Lamb Chops Braised with Nuts and Sa
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Meat
Ingredients List
- 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
Directions
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.
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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