Lamb With Peaches

Name: Lamb With Peaches
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: middle eastern
Ingredients: 2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces; 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)

By Mark Bittman

Total Time: 1 hour 30 minutes
Rating: 5(12)
Comments: Read comments

Featured in: THE MINIMALIST; Rich Meat, Sweet Fruit

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Ingredients

Yield:4 servings

2pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1½-inch pieces
Salt
1cinnamon stick or 1 teaspoon ground cinnamon
¼teaspoon cayenne
1medium to large onion, cut in half
½cup port, red wine or water
4medium to large ripe peaches, washed
Juice of 1 lemon or 1 lime
1cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)

Ingredient Substitution Guide

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Preparation

Step 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 1½ 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.)
Step 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.
Step 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.

Ratings

5 out of 5

12 user ratings

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Comments

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Kate3 years ago

Delicious, Set a timer to check and stir every 15 minutes, caramel to carbon is a matter of minutes! Made this dish at Christmas using home frozen peaches which worked well.. I left the onions in as they had caramelized and blended into the sauce. Added a little pomegranate molasses to match with a fresh pomegranate salad and the flavors blended well.

CDP3 years ago

This is both straightforward and amazing. The flavors are wonderful to experience as you cook it. First time, I was astounded at the alteration as the lime juice and cilantro hit it. My only alteration - I took a small amount of the onion, diced it and returned it to the pot. Port is a must.

Alan Divack4 years ago

This is a major favorite in our family and with our summer vacation crew and we try to make it every year. Simple and delicious. We always use the red wine, stick cinnamon, lime and cilantro. Sometimes we will throw some lamb on the bone into the pot for a richer sauce, but otherwise we have never felt the need to change it. Wonderful with a crusty bread, or with basmati rice (esp persian style w tahdig)

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