Persian Lamb with Peaches Recipe
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 | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Raisins | 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
Directions
Set Power Select at HIGH.
Add enough water to reserved syrup to equal 1 cup.
In 2-quart casserole dish, combine with lamb, soup mix, lemon juice, cinnamon and cloves.
Heat, covered, 6 to 7 minutes.
Set Power Select at LOW Heat, covered, 30 minutes or until lamb is tender.
Stir in peaches, raisins and cornstarch blended with 1/4 cup water.
Set Power Select at HIGH.
Heat 4 to 5 minutes or until sauce is thickened, stirring once.
Add enough water to reserved syrup to equal 1 cup.
In 2-quart casserole dish, combine with lamb, soup mix, lemon juice, cinnamon and cloves.
Heat, covered, 6 to 7 minutes.
Set Power Select at LOW Heat, covered, 30 minutes or until lamb is tender.
Stir in peaches, raisins and cornstarch blended with 1/4 cup water.
Set Power Select at HIGH.
Heat 4 to 5 minutes or until sauce is thickened, stirring once.
Chef
