Ingredients Jump to Instructions ↓

  1. Stephen Ceideburg 4 tb Unsalted butter

  2. 1/4 c Sliced almonds

  3. 1/4 c Slivered pistachios

  4. 6 lg Garlic cloves

  5. 1 One-inch piece fresh ginger

  6. 1 ts Coriander

  7. 5 Green cardamom pods,husked

  8. 1 Fresh hot green chile

  9. 1/4 ts Black peppercorns

  10. 5 Whole cloves

  11. 1/2 ts Royal cumin, or regular

  12. -cumin seeds (see note) 1/4 ts Ground mace

  13. 1/4 c Water

  14. 3 Lamb rib chops,

  15. 4 ounces

  16. -each, trimmed of all fat 1/2 c Water

  17. 1/2 ts Saffron threads, dissolved

  18. 2 tablespoons hot water Salt

  19. 1/2 c Peas, fresh or frozen

  20. 2 tb Minced fresh cilantro or

Instructions Jump to Ingredients ↑

  1. -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.


Send feedback