West: Royal Lamb Chops Braised With Nuts & Saffron

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Servings: 2 Difficulty: Advanced
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Tender lamb chops braised in a fragrant Indian spice paste with toasted nuts and saffron.
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This elegant dish features tender lamb rib chops braised in a rich, aromatic sauce infused with fresh ginger, garlic, and traditional Indian spices like cardamom, cloves, and saffron. The meat is marinated to absorb the complex flavors before being seared and gently simmered until succulent. Finished with a garnish of golden toasted almonds and pistachios, this recipe offers a luxurious dining experience that balances savory depth with subtle sweetness. It is perfect for special occasions or a sophisticated weeknight dinner, bringing the royal flavors of Rajasthan to your home table with ease and style.

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West: Royal Lamb Chops Braised With Nuts & Saffron

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 481.0

Description

This elegant dish features tender lamb rib chops braised in a rich, aromatic sauce infused with fresh ginger, garlic, and traditional Indian spices like cardamom, cloves, and saffron. The meat is marinated to absorb the complex flavors before being seared and gently simmered until succulent. Finished with a garnish of golden toasted almonds and pistachios, this recipe offers a luxurious dining experience that balances savory depth with subtle sweetness. It is perfect for special occasions or a sophisticated weeknight dinner, bringing the royal flavors of Rajasthan to your home table with ease and style.

Ingredients

Directions

  1. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat.
  2. Add almonds and pistachios; cook, stirring constantly, until light brown, about 4 minutes.
  3. Remove nuts with a slotted spoon and set aside on a paper towel.
  4. Combine garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace, and 1/4 cup water in a blender.
  5. Blend until a smooth paste forms.
  6. Arrange lamb chops in a large shallow dish.
  7. Rub the spice mixture thoroughly over both sides of the lamb.
  8. Cover and refrigerate for 30 minutes to marinate.
  9. Heat the remaining 2 tablespoons of butter in a large, heavy skillet over medium-high heat.
  10. Add lamb chops and brown well on both sides.
  11. Add 1/4 cup of water and bring to a boil.
  12. Reduce heat, cover, and simmer for 5 minutes.
  13. Add the remaining 1/4 cup of water and sprinkle in the saffron mixture.
  14. Cover and cook until lamb is tender, about 10 minutes.
  15. Taste the sauce and add salt if needed.
  16. Stir in peas and cook for 5 minutes longer until the sauce is very thick.
  17. Transfer lamb to a heated platter.
  18. Stir the sauce and pour it over the lamb.
  19. Top with the fried nuts and minced cilantro or parsley.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 481.0kcal
% Daily Value *
Total Fat 21.8g34%
Saturated Fat 8.6g43%
Cholesterol 103.0mg35%
Sodium 40.5mg2%
Total Carbohydrate 60.9g21%
Dietary Fiber 8.7g35%
Sugars 5.9g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb chops, indian curry, braised lamb, saffron, pistachios, almonds, ginger garlic paste, cardamom, cumin, rajasthani cuisine, spiced meat, toasted nuts, garlic, green chile, peas, special occasion, aromatic spices, marinated lamb
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