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.

6 Lamb chops or steaks, thick

1/4 c Butter or margarine

1 lg Onion; thinly sliced

3 Garlic cloves;

- finely chopped 4 md Tomatoes

12 sl Potato (thick)

Oregano or rigani - (fresh or dried) Salt and pepper 125 g Kasseri or Gruyere cheese;

- sliced Heavy duty foil COOKING TIME: 1-1/4 HOURS OVEN TEMPERATURE: 160?C (325?F) Grease a frying pan lightly and fry lamb until browned on each side but not cooked through.
Place each chop or steak on a 25 cm (10 inch) square of foil.
Drain fat from pan, add butter, onion and garlic and fry gently until onion is soft. Spoon on top of meat, leaving butter in pan.
Place 2 slices of potato on each chop and brush with this butter.
Top with

slices of tomato and sprinkle lightly with oregano or rigani. Finish with a slice of cheese on top and fold foil, using double folds to seal each package completely.
Place close together in a baking dish (cheese uppermost) and cook in a moderately slow oven for 1-1/2 hours.
Serve packages directly onto individual plates. Accompany with a tossed green salad.

——————————–REGULAR LOAF——————————–
1/2 c Water

2 c White bread flour

3 tb Yogurt (plain)

2 ts Dry milk

1 tb Sugar

1 ts Salt

2 ts Butter

pn Garlic powder 4 ts Black olives; chopped

1/2 ts Sweet basil

1/2 ts Dill weed

2 1/2 tb Feta cheese

2 1/2 tb Cucumber; pureed

1/2 ts Fast-Rise yeast *** OR ***

1 ts Active-Dry yeast

———————————LARGE LOAF———————————
3/4 c Water

3 c White bread flour

1/4 c Yogurt (plain)

1 tb Dry milk

1 1/2 tb Sugar

1 1/2 ts Salt

1 tb Butter

1/4 ts Garlic powder

2 tb Black olives; chopped

3/4 ts Sweet basil

3/4 ts Dill weed

1/4 c Feta cheese

1/4 c Cucumber; pureed

3/4 ts Fast-Rise yeast *** OR ***

1 1/2 ts Active-Dry yeast

Unique is the word for this loaf.
Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread.
This is definitely a bread to accompany a hot meal.
It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs.
SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed.
If the feta cheese is packed in water, drain well. Finely chop the black olives.
This recipe can be made with the regular and rapid-bake cycles.
CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17%