---------- Recipe via Meal-Master (tm) v8.02
  Categories: Indian, Lamb
       Yield: 2 servings
            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
   This elegant entree is a specialty of Rajasthan, home of the Rajput
   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
   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
   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.
   Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.