This elegant Rajasthani-inspired dish features tender lamb rib chops braised in a fragrant paste of ginger, garlic, and royal spices like cardamom and cumin. The meat becomes incredibly succulent as it simmers with saffron-infused broth and fresh peas, absorbing deep, complex flavors. A topping of butter-toasted almonds and pistachios adds a delightful crunch and nutty richness that contrasts beautifully with the soft meat. It is a sophisticated yet approachable main course, perfect for special dinners or when you want to impress guests with authentic, home-style Indian flavors. The balance of heat from green chiles and warmth from spices makes this a satisfying centerpiece for any meal.
West: Royal Lamb Chops Braised With Nuts And
Description
This elegant Rajasthani-inspired dish features tender lamb rib chops braised in a fragrant paste of ginger, garlic, and royal spices like cardamom and cumin. The meat becomes incredibly succulent as it simmers with saffron-infused broth and fresh peas, absorbing deep, complex flavors. A topping of butter-toasted almonds and pistachios adds a delightful crunch and nutty richness that contrasts beautifully with the soft meat. It is a sophisticated yet approachable main course, perfect for special dinners or when you want to impress guests with authentic, home-style Indian flavors.Ingredients
Directions
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Heat 2 tablespoons of the butter in a heavy pan over medium-high heat.
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Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
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Remove with a slotted spoon and set aside.
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Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.
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Arrange lamb in a large shallow dish.
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Rub the spice mixture over both sides of lamb.
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Cover and refrigerate 30 minutes.
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Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat.
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Add lamb and brown well on both sides.
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Add 1/4 cup of the water and bring to a boil.
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Reduce heat, cover, and simmer for 5 minutes.
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Add remaining water; sprinkle in saffron.
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Cover and cook until lamb is tender, about 10 minutes.
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Taste, and add salt, if needed.
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Stir in peas and cook 5 minutes longer.
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Transfer lamb to a heated platter.
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Stir sauce and pour over lamb.
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Top with fried nuts and cilantro.
Nutrition Facts
Servings 4
- 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.
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. If unavailable, regular cumin seeds work as a substitute.
The original recipe text mentions 1/4 tsp ground mace, 3 lamb rib chops (4 oz each), 1/2 cup water (total), 1/2 tsp saffron threads dissolved in 2 tbsp hot water, salt to taste, 1/2 cup peas (fresh or frozen), and 2 tbsp minced fresh cilantro or parsley. Ensure these are on hand.
This elegant entree is a specialty of Rajasthan. Serve with basmati rice or naan bread to soak up the flavorful sauce.
