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Yield: Makes 6 servings.
• 6 lamb loin chops, 1-inch thick (1½ 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)
• 1½ 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.
Total Fat 13g
Total Carbohydrate 39g
Dietary Fiber 2g
USA Rice Federation www.usarice.com
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