Ingredients:
• 4 tbsp unsalted butter• 1/4 cup slivered almonds• 1/4 cup slivered pistachios• 6 garlic cloves• 1” piece fresh ginger• 1 tsp coriander seed• seeds from 5 green cardamom pods• 1 fresh green chili• 1/4 tsp black peppercorns• 5 whole cloves• 1/2 tsp black cumin• 1/4 cup water• 3 lamb chops• 1/2 cup water• 1/2 tsp saffron threads, dissolved in 2 tbsp hot water• salt• 2 tbsp chopped fresh cilantro
Method:
Heat 2 tbsp of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove 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 tbsp butter in a large 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. Add salt to taste. 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.
