Ingredients
-
-
-
1
-
1/4
-
1
-
1/2
-
4
-
1
-
1
-
-
-
-
-
-
Directions
Lamb With Peaches, Just by changing the finishing herb, you can make this a middle eastern or European dish I read this in a paper somewhere in the ‘quick dining’ section well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination , Try cutting up the onion into smaller pieces, leaving to cook with the lamb and serve with the lamb A tasty dish
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Steps
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1
Done
|
Place Lamb in a 12-Inch Skillet (cast Iron Preferred) and Turn Heat to Medium-High. |
|
2
Done
|
Season With Salt, and Add Cinnamon, Cayenne, Onion and Wine (water). |
|
3
Done
|
Bring to a Boil, Cover and Adjust Heat So the Mixture Simmers Steadily. |
|
4
Done
|
Cook 1 to 1 1/2 Hours, Checking and Stirring Every 15 Minutes or So, Adding a Little More Liquid in the Unlikely Event That the Mixture Cooks Dry (this Probably Means the Heat Is Too High, Turn It Down a Bit) When the Meat Feels Tender When Poked With a Sharp Knife, Remove the Onion and Cinnamon Stick, Then Turn the Heat to Medium High and Cook Off Any Remaining Liquid, Allowing the Lamb to Brown a Little. |
|
5
Done
|
Cut the Peaches in Half and Remove Their Pits, Then Cut Each of Them Into 12 or 16 Wedges. |
|
6
Done
|
Stir in the Peaches, and Continue to Cook, Gently Tossing or Stirring the Mixture Until the Peaches Are Glazed and Quite Soft but Still Intact, About 5 Minutes. |
|
7
Done
|
Stir in the Lemon or Lime Juice and Most of the Parsley and Cilantro. |
|
8
Done
|
Taste and Adjust Seasonings. |
|
9
Done
|
Garnish With What's Left of the Herb and Serve. |
