INDIAN LAMB CHOPS AND RICE
Yield: Makes 6 servings.
• 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
*Curry powder can be substituted.
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.
Nutrition Facts
Calories 394
Total Fat 13g
Cholesterol 89mg
Sodium 941mg
Total Carbohydrate 39g
Dietary Fiber 2g
Protein 29g
USA Rice Federation www.usarice.com
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