Lamb With Peaches

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• lamb, trimmed of fat and gristle and cut into 1 to 1 1/2 inch pieces
• salt
• 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)

Recipe

• 1 place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.
• 2 season with salt, and add cinnamon, cayenne, onion and wine (water).
• 3 bring to a boil, cover and adjust heat so the mixture simmers steadily.
• 4 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 cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.
• 6 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 stir in the lemon or lime juice and most of the parsley and cilantro.
• 8 taste and adjust seasonings.
• 9 garnish with what's left of the herb and serve.