West: Royal Lamb Chops Braised With Nuts And Saffron
Description
This elegant dish brings the royal flavors of Rajasthan to your table with tender lamb rib chops braised in a fragrant blend of spices, saffron, and fresh herbs. The meat is first seared to lock in juices, then simmered with a smooth paste of garlic, ginger, cardamom, and cumin, creating a deeply savory and aromatic profile. Crispy toasted almonds and pistachios add a delightful crunch and earthy richness, while bright green peas and fresh cilantro provide color and freshness. It is a sophisticated yet approachable main course, perfect for special dinners or when you want to impress guests with authentic Indian-style flavors.Ingredients
Directions
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Heat 2 tablespoons of the butter in a heavy skillet over medium-high heat. Add the sliced almonds and slivered pistachios. Cook, stirring frequently, until lightly browned, about 4 minutes. Remove the nuts with a slotted spoon and set aside on a paper towel.
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Combine the garlic, ginger, coriander seeds, cardamom pods, green chile, black peppercorns, whole cloves, cumin, and mace in a blender. Add 2 tablespoons of water. Blend until a smooth, fine paste forms, scraping down the sides as needed.
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Pat the lamb rib chops dry with paper towels. Arrange them in a single layer in a shallow dish. Rub the spice paste evenly over both sides of the lamb chops. Cover the dish and refrigerate for 30 minutes to allow the flavors to penetrate.
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Meanwhile, soak the saffron threads in 2 tablespoons of hot water to release their color and flavor.
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Heat the remaining 2 tablespoons of butter in a large, heavy skillet over medium-high heat. Add the marinated lamb chops and brown well on both sides, about 2-3 minutes per side.
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Add 1/4 cup of the remaining water to the skillet and bring to a boil. Reduce the heat to low, cover the skillet, and simmer for 5 minutes.
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Add the remaining 1/4 cup of water and the saffron mixture (including the soaking water). Cover and continue cooking until the lamb is tender, about 10 minutes.
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Taste the sauce and add salt if needed. Stir in the peas and cook for an additional 5 minutes, or until the peas are tender and the sauce has thickened slightly.
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Transfer the lamb chops to a heated serving platter. Stir the remaining sauce in the skillet to combine, then pour it over the lamb.
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Garnish with the toasted almonds and pistachios and sprinkle with fresh minced cilantro or parsley. Serve immediately.
Nutrition Facts
Servings 4 pies
- 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.
