Lamb Chops Pakistani
|Shoulder lamb chops||4|
|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)|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
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.