Lamb With Peaches

5.0(14)

by Mark Bittman

Middle EasternLunch, Project, Main Course

Servings

4 servings

Total time

1h 30m

Calories / serving

712 kcal

Ingredients (9)

serves

2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces
Saltsalt
1 cinnamon stick or 1 teaspoon ground cinnamoncinnamon
1/4 teaspoon cayennecayenne
1 medium to large onion, cut in halfonion
1/2 cup port, red wine or water
4 medium to large ripe peaches, washedpeach
Juice of 1 lemon or 1 limelime
1 cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)parsley

Instructions (3 steps)

01Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or 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.)
02When the meat feels tender when poked with a small 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.

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Rich recipe — supports nutrition-aware planning.