Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tb            Unsalted butter
     1/4  c             Sliced almonds
     1/4  c             Slivered pistachios
   6      cloves        Garlic 
   1                    One-inch piece fresh ginger
   1      t             Coriander
   5                    Green cardamom pods -- husked
   1                    Fresh hot green chile
     1/4  t             Black peppercorns
   5                    Whole cloves
     1/2  t             Royal cumin -- or regular cumin
                        seeds (see note)
     1/4  t             Ground mace
     1/4  c             Water
   3                    Lamb rib chops -- 4 ounces each,
                        trimmed of all fat
     1/2  c             Water
     1/2  t             Saffron threads -- dissolved in 2
   1      tablespoons   hot water
                        Salt (optional)
     1/2  c             Peas -- fresh or frozen
   2      tb            Minced fresh cilantro or parsley

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.