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Lamb Chops Pakistani

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Ingredients
  Shoulder lamb chops 4
  Butter/Margarine 1 Tablespoon
  Onion 1 Medium, chopped
  Regular rice 1 Cup (16 tbs)
  Seedless green grapes 1⁄2 Cup (8 tbs)
  Chopped dried apricots 1⁄4 Cup (4 tbs)
  Roasted peanuts 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cardamom 1⁄8 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
Directions

1. Trim fat from chops; melt butter or margarine in large, heavy skillet with tight-fitting cover; brown chops on both sides; remove.
2. Saute onion until tender in remaining fat in pan; stir in rice, grapes, apricots, peanuts, salt, ginger, cloves, pepper, crushed cardamom seeds, orange juice and water; arrange chops on top; cover.
3. Heat to boiling; reduce heat; simmer 40 minutes, or until chops and rice are tender and liquid is absorbed.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Lamb
Preparation Time: 
5 Minutes

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