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."
 
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photo by crystalpoulin photo by crystalpoulin
photo by crystalpoulin
photo by crystalpoulin photo by crystalpoulin
Ready In:
2hrs 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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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RECIPE SUBMITTED BY

Love where I live so I can cook...Zabars, Fairway, Citarella, 9th avenue food markets...theres no excuse for cooking with bad ingredients...or decide to eat out anyway
 
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