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.

---

Steps

---

Place lamb in a 12-inch skillet and turn heat to medium-high.

---

Season with salt , and add cinnamon , cayenne , onion and wine.

---

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 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"]".

---

Ingredients

---

lamb, salt, cinnamon sticks, cayenne, onion, port wine, peaches, lemons, juice of, cilantro