Lamb With Peaches

Ingredients

• 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 or other red pepper
• 1 large onion, cut in half
• 1/2 cup port wine or red wine or water
• 4 large ripe peaches, washed
• 1 lemon, juice of or lime
• 1 cup roughly chopped cilantro (for use with lime) or parsley (for use with lemon)

Directions

1. 1

   Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high.

2. 2

   Season with salt, and add cinnamon, cayenne, onion and wine (water).

3. 3

   Bring to a boil, cover and adjust heat so the mixture simmers steadily.

4. 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. 5

   Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges.

6. 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. 7

   Stir in the lemon or lime juice and most of the parsley and cilantro.

8. 8

   Taste and adjust seasonings.

9. 9

   Garnish with what's left of the herb and serve.