Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   unsalted butter
     1/4  cup           sliced almonds
     1/4  cup           slivered pistachios
   6      large         garlic cloves
   1                    one-inch piece fresh ginger
   1      teaspoon      coriander
   5                    green cardamom pods -- husked
   1                    fresh hot green chile
     1/4  teaspoon      black peppercorns
   5                    whole         cloves
     1/2  teaspoon      royal cumin -- or regular seeds -- (see note)
     1/4  teaspoon      ground mace
     1/4  cup           water
   3                    lamb rib chops -- 4 ounces
                        trimmed of all fat
     1/2  cup           water
     1/2  teaspoon      saffron threads -- dissolved
   2      tablespoons   hot water
                        salt -- (optional)
     1/2  cup           peas -- fresh or frozen
   2      tablespoons   fresh cilantro, minced

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, chile, 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. 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. Source: Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.