Here’s a yummy Springdell lamb dish, complete with a jar of summer peaches!
If the peaches are in season, even better. If not, go for those summer peaches you preserved!
This one takes a little time, but not really active time. Once you get your meat onion, and spices simmering, you just have to stir it every 15-ish minutes until the meat is tender (about an hour for Springdell/pasture lamb, uptimes to twice as long with the other stuff…)
Stew meat might take a little longer than the slightly more tender kebabs.
Once tender, it’s time to add your peaches and fold them in!
Preserved peaches will need a shorter cook time than fresh peaches.
Next, add in your parsley and lemon juice for that fresh kick! Serve it immediately over couscous and enjoy!
INGREDIENTS:
-lamb kabobs, cut into 1 inch cubes
-1 medium onion, coarsely chopped
-1/2 cup red wine
-2 cinnamon sticks
-1/4 tsp cayenne pepper
-1 quart peaches, drained (can use fresh when they are in season)
-1 cup chopped parsley
-juice of 1 lemon (about 3 tbsp)
(Serve with a box of couscous- optional but recommended!)
DIRECTIONS
Crank a large skillet to medium-high heat. Add lamb and season with salt and pepper. Add the onion, wine, cinnamon, and cayenne.
Stir and bring to a low simmer, cover for about an hour, checking here and there to stir things and add liquid if needed.
Once meat is tender, (a good time to start a quick couscous on the other burner) add peaches and stir gently. (Cook about five minutes more if using fresh peaches, or just for a minute or two if using jarred ones.)
Stir in lemon juice and fresh parsley and serve over couscous.
(adapted from Genius Kitchen)