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INDIAN LAMB CHOPS AND RICE

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==Description== Makes 6 servings.

Contents

Ingredients

Directions

Cook chops in butter over high heat 4 to 5 minutes on each side in large skillet. Remove; set aside. Pour off fat; return 1 tablespoon to skillet. Add Onion, garlic, garam masala and salt; cook until Onion is tender crisp. Return chops to skillet; add broth. Cover and simmer 40 to 45 minutes, or until Lamb is tender.


Skim fat from broth. Add tomatoes, green pepper and pineapple. Dissolve cornstarch in water; add to skillet. Cook until green pepper is tender crisp and sauce is clear and thickened.


Meanwhile, cook Sugar and ginger with 1/3 reserved juice. Toss with rice. Serve meat and sauce over rice mixture. Garnish with cashews.

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