1. Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high. 2. Season with salt, and add cinnamon, cayenne, onion and wine (water). 3. Bring to a boil, cover and adjust heat so the mixture simmers steadily. 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. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. 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. Stir in the lemon or lime juice and most of the parsley and cilantro. 8. Taste and adjust seasonings. 9. Garnish with what's left of the herb and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
