Persian Lamb With Peaches Recipe
Persian Lamb With Peaches! An exotic dish that is perfect for your dinner spread. I served this amazing dish for a halloween party and it was an utter succes! Try this Persian Lamb With Peaches recipe.
Summary
Ingredients
| Water | ||
| Peach | 1 Can (10oz), drained | |
| 1 1/2 pounds boneless lamb, cut into 1 1/2 inch cubes | ||
| Onion envelope | 1 | |
| Lemon juice | 1 Tablespoon | |
| Cinnamon | 1/4 Teaspoon | |
| Cloves | 1/8 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Raisins | 1/4 Cup (16 tbs) | |
Directions
Add enough water to reserved syrup to equal 1 cup.
In 2-quart casserole, combine syrup, lamb, soup mix, lemon juice, cinnamon and cloves.
Cover with lid.
Cook at HIGH 6 to 7 minutes and at LOW 30 minutes or until lamb is tender.
Stir twice.
Blend cornstarch with 1/4 cup water until smooth.
Stir in cornstarch, peaches and raisins.
Cook at HIGH 4 to 5 minutes, or until sauce is thickened.
Stir once.
In 2-quart casserole, combine syrup, lamb, soup mix, lemon juice, cinnamon and cloves.
Cover with lid.
Cook at HIGH 6 to 7 minutes and at LOW 30 minutes or until lamb is tender.
Stir twice.
Blend cornstarch with 1/4 cup water until smooth.
Stir in cornstarch, peaches and raisins.
Cook at HIGH 4 to 5 minutes, or until sauce is thickened.
Stir once.
Chef
