Indian Lamb Chops and Rice

Description
Makes 6 servings

Ingredients

 * 6 lamb loin chops, 1-inch thick (1½ to 2 pounds)
 * 1 tablespoon butter or margarine
 * ½ 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 x 8-ounce can pineapple chunks, drained and halved (reserve juice)
 * 1½ tablespoons cornstarch
 * 3 tablespoons water
 * 1 tablespoon packed brown sugar
 * ¼ teaspoon ground ginger
 * 3 cups hot cooked rice
 * ¼ cup coarsely chopped cashew nuts

Directions

 * 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.