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How To make West: Royal Lamb Chops Braised with Nuts and Saffron
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
-parsley 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, 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 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. 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.
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List of foods named after people | Wikipedia audio article
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List of foods named after people
00:00:05 1 A
00:04:23 2 B
00:10:43 3 C
00:15:59 4 D
00:19:55 5 E
00:21:14 6 F
00:22:15 7 G
00:25:32 8 H
00:28:53 9 I
00:29:22 10 J
00:33:03 11 K
00:35:49 12 L
00:41:00 13 M
00:49:34 14 N
00:51:53 15 O
00:54:37 16 P
00:59:12 17 Q
00:59:58 18 R
01:05:55 19 S
01:11:29 20 T
01:13:43 21 U
01:14:16 22 V
01:16:33 23 W
01:19:31 24 X
01:20:14 25 Y
01:20:34 26 Food-related
01:20:45 27 See also
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This is a list of foods and dishes named after people.
Sunday Spice at The Cinnamon Club
This December sees best restaurant in London, The Cinnamon Club, open its doors on Sundays, for the perfect warming take on a festive sharing Sunday roast.
Celebrated Head Chef Rakesh Ravindran Nair will be on hand serving up the best Indian cuisine in London, including a whole leg of Herdwick lamb (sharing dish for two, £70) – a unique seasonal treat which is sure to spice up any given Sunday. In this video Rakesh shares how to prepare this delicious recipe at home!
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This is by far my favorite Rice and Lamb rack Recipe
The rice is flaky and lamb is tender and melts in your mouth. you don't need to marinate the meat at all.
biryani
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white rice
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MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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