Indian Lamb Chops and Rice

Description
Makes 6 servings.

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

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.