Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook chops in butter over high heat 4 to 5 minutes on each side in large skillet.
  2. Remove; set aside.
  3. Pour off fat; return 1 tablespoon to skillet.
  4. Add onion, garlic, garam masala and salt; cook until onion is tender crisp.
  5. Return chops to skillet; add broth.
  6. Cover and simmer 40 to 45 minutes, or until lamb is tender.
  7. Skim fat from broth.
  8. Add tomatoes, green pepper and pineapple.
  9. Dissolve cornstarch in water; add to skillet.
  10. Cook until green pepper is tender crisp and sauce is clear and thickened.
  11. Meanwhile, cook sugar and ginger with ⅓ reserved juice.
  12. Toss with rice.
  13. Serve meat and sauce over rice mixture.
  14. Garnish with cashews.

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