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.
Ingredients
Water
1 can (16 oz.) peach slices, drained; reserve syrup
1 1/2 pounds boneless lamb, cut into 1 1/2 inch cubes
1 envelope (1 oz.) onion-mushroom soup mix
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 tablespoons cornstarch
1/4 cup raisins
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.
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