Later On

A blog written for those whose interests more or less match mine.

Lamb with peaches

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Sounds like just the ticket for Saturday night. Now to find a good movie…

Lamb With Peaches
Yield 4 servings Time About 90 minutes, largely unattended

A hint of cinnamon gives the dish a great aroma as it cooks and a slightly mysterious flavor; I don’t think you’d want more than that. An even smaller amount of allspice, maybe an eighth of a teaspoon, would also work. A pinch of cayenne or other red pepper makes a nice addition, and an onion cooked along with the meat provides just a little more complexity.

  • 2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces [or just buy two pounds of lamb stew meat – LG]
  • Salt
  • 1 cinnamon stick or 1 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 1 medium to large onion, cut in half
  • 1/2 cup port, red wine or water
  • 4 medium to large ripe peaches, washed
  • Juice of 1 lemon or 1 lime
  • 1 cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)

1. Place 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.)

2. When 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.

3. Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what’s left of your chosen herb, and serve.

Written by Leisureguy

29 July 2008 at 10:55 am

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