INDIAN LAMB CHOPS AND RICE

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==Description== Makes 6 servings.

Contents 1 Ingredients 2 Directions 3 Other Links 4 See also

[edit] Ingredients

• 6 Lamb loin chops, 1-inch thick (1-1/2 to 2 pounds)
• 1 tablespoon butter or margarine
• 1/2 cup chopped Onion
• 1 clove garlic, minced
• 2 teaspoons garam masala*
• 1 teaspoon salt
• 2 cups beef broth
• 1 large tomato, chopped
• 1 large green pepper, chopped
• 1 8-ounce can pineapple chunks, drained and halved (reserve juice)
• 1 1/2 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon packed brown sugar
• 1/4 teaspoon ground ginger
• 3 cups hot cooked rice
• 1/4 cup coarsely chopped cashew nuts

[edit] 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.

[edit] Other Links

[edit] See also