🫙 From the Spice Rack
West: Royal Lamb Chops Braised with Nuts and Saffron
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
indianmaineasy
Ingredients8 items
Ingredients
- 1/4c sliced almonds
- 1/4c slivered pistachios
- 6lg garlic cloves
- 1one-inch piece fresh ginger
- 1ts coriander
- 5green cardamom pods,husked
- 1fresh hot green chile
- 1/4ts black peppercorns
Directions
- 1
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
- 2
Heat 2 tablespoons of the butter in a heavy pan over medium-high heat
- 3
Add almonds and pistachios
- 4
cook, stirring, until light brown, about 4 minutes
- 5
Remove with a slotted spoon and set aside
- 6
Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth p
- 7
Arrange lamb in a large shallow dish
- 8
Rub the spice mixture over both sides of lamb