West: Royal Lamb Chops Braised with Nuts and Saffron

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.