Recipe by Will Price
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.
- lamb, trimmed of fat and gristle and cut into 1 to 1 1/2 inch pieces
- 1 cinnamon sticks or 1 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne or 1⁄4 teaspoon other red pepper
- 1 large onion, cut in half
- 1⁄2 cup port wine or 1⁄2 cup red wine or 1⁄2 cup water
- 4 large ripe peaches, washed
- 1 lemons, juice of or 1 lime
- 1 cup roughly chopped cilantro (for use with lime) or 1 cup parsley (for use with lemon)
Directions See How It's Made
- Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
- Season with salt, and add cinnamon, cayenne, onion and wine (water).
- Bring to a boil, cover and adjust heat so the mixture simmers steadily.
- 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.
- Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
- 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.
- Stir in the lemon or lime juice and most of the parsley and cilantro.
- Taste and adjust seasonings.
- Garnish with what's left of the herb and serve.