Eastern Mediterranean Lamb with Peaches Basic-Recipes.com 9/1/06 1 tablespoon of salad oil
1/2 cup of chopped onion
1/2 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of sugar
1 teaspoon of ground cinnamon
1 teaspoon of cloves
2 pounds of boneless lamb
2 tablespoons of water
2 tablespoons of lemon juice
1 pound of peaches or nectarines
1 1/2 tablespoons of butter
Sauté the onions. Stir in the salt, pepper, cinnamon, cloves and sugar. Add the meat and coat with onion mixture. Ad d the water and lemon juice. Simmer for about 1 1/2 hours. Stir often and add more water if necessary. Before serving, heat peeled, sliced fruit butter. Arrange on top of meat. Serve with yogurt and honey
