West: Royal Lamb Chops Braised With Nuts And Sa Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4 tbsp: Unsalted butter,
1/4 cup: Sliced almonds,
1/4 cup: Slivered pistachios,
6 large: Garlic cloves,
1: One-inch piece fresh ginger,
1 tsp: Coriander,
5: Green cardamom pods, husked
1: Fresh hot green chile,
1/4 tsp: Black peppercorns,
5: Whole cloves,
1/2 tsp: Royal cumin, or regular cumin seeds, see note
1/4 tsp: Ground mace,
1/4 cup: Water,
3: Lamb rib chops, 4 ounces each, trimmed of all fat
1/2 cup: Water,
1/2 tsp: Saffron threads, dissolved in 2 tablespoons hot water
Salt, optional
1/2 cup: Peas, fresh or frozen
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp