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July 2018

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West Royal Lamb Chops Braised with Nuts and Saffron Recipe

West Royal Lamb Chops Braised with Nuts and Saffron recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print West Royal Lamb Chops Braised with Nuts and Saffron recipe  PDF


Stephen Ceideburg 4 tb Unsalted butter
1/4 c Sliced almonds
1/4 c Slivered pistachios
6 lg Garlic cloves
1 One inch piece fresh ginger
1 ts Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
1/4 ts Black peppercorns
5 Whole cloves
1/2 ts Royal cumin, or regular
cumin seeds (see note) 1/4 ts Ground mace
1/4 c Water
3 Lamb rib chops, 4 ounces
each, trimmed of all fat 1/2 c Water
1/2 ts Saffron threads, dissolved
in 2 tablespoons hot water Salt (optional) 1/2 c Peas, fresh or frozen
2 tb Minced fresh cilantro or
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 mi ture 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. La mi Hiremath writing in the San Francisco Chronicle, 6/24/02.

West Royal Lamb Chops Braised with Nuts and Saffron recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
726 people have voted
Last Reviewed on 2018-07-20



Friday, Jul 20 2018 Download & Print West Royal Lamb Chops Braised with Nuts and Saffron recipe  PDF   Lamb recipes RSS   New

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