This is the full recipe which serves 6
3 racks of lamb, trimmed and cut into chops
1/4 veg oil
1 tbsp cumin
1 tsp salt
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp tumeric
1 tbsp garlic, crushed
1 cup cashews, unsalted, toasted & pulsed in a food processor until coarse
Saffron Curry Sauce (makes 3 cups)
1/2 tsp saffron
1/4 cup very hot water
3 tbsp veg oil
1 tsp cumin seeds
1/2 tsp fenugreek seeds
4 kaffir lime leaves
1 tbsp garlic, crushed
1/2 tsp tumeric
1 tsp salt
1/2 cayenne pepper
1 tsp paprika
1 1/2 cups coconut milk (1 can)
1 cup whipping cream
1 cup low sodium chicken stock
1 tsp sugar
1 lemon juiced
1 tbsp corn starch mixed w/ 1 tbsp water
1/2 cup cilantro
Method
Combine oil, cumin, salt, cayenne, coriander, paprika, tumeric, garlic & half of the cashews in a bowl and mix well
Place lamb chops in a single layer in a shallow baking dish and cover w/ marinade for no more than 2-3 hrs.
Place saffron threads in a small bowl, add hot water and soak for 30mins
Heat oil on med high heat, add cumin seeds, fenugreek & lime leaves and allow them to sizzle for 30 secs. Add garlic and saute for 1 min. Then add tumeric, salt, cayenne & paprika and saute for another minute. Then add coconut milk, whipping cream, chicken stock, sugar & saffron infused water, increase heat until just boiling. Turn heat down to low and simmer for 20 mins. Add lemon juice and cornstarch mixed with water and wisk into sauce. Stir in cilantro and set aside.
Preheat oven to 500.
Arrange chops on a large baking sheet without over lapping them.
Bake 4 mins, remove from oven, flip chops and sprinkle with remaining cashews, return to oven for another 4 mins. Pull chops and plate!
