Preparation:
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
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. |
