RCI-MT.003.0045.001
Indian Lamb Chops and Rice
Makes 6 servings
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- lamb loin chops6 unit1-inch thick (1½ to 2 pounds)
- 1 tablespoon
- ½ cup
- garlic1 cloveminced
- 2 teaspoons
- 1 teaspoon
- 2 cups
- tomato1 largechopped
- green pepper1 largechopped
- x 8-ounce can pineapple chunks1 unitdrained and halved (reserve juice)
- 1½ tablespoons
- 3 tablespoons
- 1 tablespoon
- ¼ teaspoon
- 3 cups
- coarsely chopped cashew nuts¼ cup
Method
1
Pat the lamb loin chops dry with paper towels and season both sides with salt.
2
Heat butter or margarine in a large skillet over medium-high heat until foaming, then add the lamb chops and sear for 3-4 minutes on each side until browned. Remove and set aside.
8 minutes
3
In the same skillet, add chopped onion and cook over medium heat for 2-3 minutes until softened, then stir in minced garlic, garam masala, and ground ginger and cook for 1 minute until fragrant.
4 minutes
4
Pour in beef broth and scrape up any browned bits from the bottom of the skillet, then return the lamb chops to the pan along with chopped tomato and green pepper.
5
Reduce heat to medium-low and simmer the lamb chops covered for 12-15 minutes until tender, stirring occasionally.
14 minutes
6
In a small bowl, whisk together cornstarch and 3 tablespoons water until smooth, then stir into the skillet along with drained pineapple chunks, reserved pineapple juice, and brown sugar.
7
Simmer uncovered for 3-4 minutes, stirring gently until the sauce thickens and coats the lamb chops.
4 minutes
8
Divide the hot cooked rice among four serving plates and top with the lamb chops and sauce, then garnish with coarsely chopped cashew nuts.