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Persian Lamb With Peaches

Microwaverina's picture
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.
  Water 1 Cup (16 tbs)
  Canned peach slices 16 Ounce, drained, reserve syrup (1 Can)
  Boneless lamb 1 1⁄2 Pound, cut into 1 1/2 inch cubes
  Onion mushroom soup mix 1 Ounce (1 Envelope)
  Lemon juice 1 Tablespoon
  Cinnamon 1⁄4 Teaspoon
  Cloves 1⁄8 Teaspoon
  Cornstarch 2 Tablespoon
  Raisins 1⁄4 Cup (4 tbs)

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.

Recipe Summary

Main Dish

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1940 Calories from Fat 439

% Daily Value*

Total Fat 49 g75.2%

Saturated Fat 17.2 g86%

Trans Fat 0 g

Cholesterol 582.9 mg194.3%

Sodium 539.8 mg22.5%

Total Carbohydrates 174 g57.9%

Dietary Fiber 15.2 g60.7%

Sugars 107.8 g

Protein 202 g403.7%

Vitamin A 69.5% Vitamin C 34.6%

Calcium 8.4% Iron 17.6%

*Based on a 2000 Calorie diet

Persian Lamb With Peaches Recipe