Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Butter | 1 tbsp (14g) | 102 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.