Mexican Lamb

This looks interesting and really good, so I cut it out of the falling apart cookbook.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 4  cups milk
• 1  onion, chopped
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup butter (4 T butter)
• 2  lbs lamb, trimmed well and cut into cubes
• 4  cups cooked rice
• 1⁄2 cup raisins (cook with the rice)
• 1⁄2 cup  sliced  canned peaches
• 1⁄2 cup  sliced canned pears
• 1⁄2 cup  sliced almonds, toasted
• 2  tablespoons fresh parsley

Directions

1. Combine milk, onion, bay leaves, thyme, salt and pepper.
2. Heat mixture, but do not boil.
3. Heat butter in skillet.
4. Saute lamb until golden.
5. Add lamb to hot milk.
6. Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
7. Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
8. Arrange sliced peaches and pears around lamb.
9. Sprinkle lamb with almonds and parsley.