Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  unsalted butter
     1/4           cup  sliced almonds
     1/4           cup  slivered pistachios
  6              large  garlic cloves
  1                     one-inch piece fresh ginger
  1           teaspoon  coriander
  5                     green cardamom pods -- husked
  1                     fresh hot green chile
     1/4      teaspoon  black peppercorns
  5                     whole         cloves
     1/2      teaspoon  royal cumin -- or regular cumin
                        -- seeds (see note)
     1/4      teaspoon  ground mace
     1/4           cup  water
  3                     lamb rib chops -- 4 ounces each,
                        -- trimmed of all fat
     1/2           cup  water
     1/2      teaspoon  saffron threads -- dissolved in 2
                        -- tablespoons hot
                        -- water
                        salt -- (optional)
     1/2           cup  peas -- fresh or frozen
  2        tablespoons  minced fresh cilantro or parsley

Preparation:

Stephen Ceideburg 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. 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.

Nutritional Information:

356 Calories (kcal); 33g Total Fat; (79% calories from fat); 7g Protein; 12g Carbohydrate; 62mg Cholesterol; 12mg Sodium