INGREDIENTS
Serves 4
4 lamb chops or cutlets
2 garlic cloves, crushed
pinch of saffron strands
½ teaspoon ground cinnamon, plus extra to garnish
½ teaspon ground ginger
1 tablespoon chopped fresh cilantro
1 tablespoon chiopped fresh parsley
1 onion, finely chopped
3 tablespoons olive oil
1 ½ cups lamb stock
½ cup blanched almonds, to garnish
1 teaspoon sugar
salt and freshly ground black pepper
Season the lamb with the garlic, saffon, cinnamon, ginger and a little salt and black pepper. Place on a large plate and sprinkle with the cilantro, parsley and onion. Cover loosely and set aside in the fridge for a few hours to marinate.
Heat the oil in a large frying pan, over a moderate heat. Add the marinated lamb and all the herbs and onion from the dish.
Fry for 1-2 minutes, turning once, then add the stock, bring to a boil and simmer gently for 30 minutes, turning the chops once.
Meanwhile, heat a small frying pan over a moderate heat, add the almonds and dry fry until golden. shaking the pan occasionally to make sure they color evenly. Transfer to a bowl and set aside.
Transfer the chops to a serving plate and keep warm. Increase the heat under the pan and boil the sauce until reduced by about half. Stir in the sugar. Pour the sauce over the chops and sprinkle with the fried almonds and a little extra ground cinnamon.
Source: (The Around The World Cookbook)