West: Royal Lamb Chops Braised with Nuts and Saffron

• 4 tablespoons butter, unsalted
• 1/4 cup almonds sliced
• 1/4 cup pistachio nuts chopped
• 6 large garlic cloves
• 1 teaspoon coriander
• 5 each cardamom pods
• 1/4 teaspoon black peppercorns
• 5 each cloves whole
• 1/2 teaspoon cumin
• 1/4 teaspoon mace ground
• 1/4 cup water
• 3 each lamb rib chops trimmed
• 1/2 cup water
• 1/2 teaspoon saffron threads
• 1/2 cup green peas

1. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat.
2. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
3. Remove with a slotted spoon and set aside.
4. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste.
5. Arrange lamb in a large shallow dish.
6. Rub the spice mixture over both sides of lamb.
7. Cover and refrigerate 30 minutes.
8. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat.
9. Add lamb and brown well on both sides.
10. Add 1/4 cup of the water and bring to a boil.
11. Reduce heat, cover, and simmer for 5 minutes.
12. Add remaining water; sprinkle in saffron.
13. Cover and cook until lamb is tender, about 10 minutes.
14. Taste, and add salt, if needed.
15. Stir in peas and cook 5 minutes longer.
16. Sauce should be very thick.
17. Transfer lamb to a heated platter.
18. Stir sauce and pour over lamb.
19. Top with fried nuts and cilantro.

butter, almonds, pistachio nuts, garlic, coriander, cardamom pods, black peppercorns, cumin, mace ground, water, water, saffron threads, green peas

Taken from recipeland.com/recipe/v/west-royal-lamb-chops-braised-n-45100 (may not work)