Persian Lamb With Peaches
|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|
|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.
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.