Recipe adapted for kosher cooking from the New York Times Diner’s Journal

Ingredients:

• 2lbs Grow and Behold Lamb Cubes for Stew
• 1 cinnamon stick (or 1 teaspoon of ground cinnamon)
• 1/4 teaspoon cayenne
• 1 onion, halved
• 1/2 cup of port, red wine, or water
• 4 medium-large peaches, pitted, and cut into wedges
• Juice of one lemon or lime
• 1 cup of roughly chopped parsley (if using lemon juice) or cilantro (if using lime juice)
• Salt and pepper, to taste

Directions:

• Place the lamb in a skillet, and turn the heat to medium high. Add the cinnamon, cayenne, onion, and wine. Bring to a boil, cover, and lower the heat so the lamb simmers steadily for around 60-90 minutes, stirring every 15 minutes, and adding more liquid if the mixture is starting to look a little dry.
• When the meat is cooked through and tender, remove the onion and cinnamon stick. Raise the heat back up to medium high and cook off any liquid.
• Stir in the peaches and cook for another five minutes, until the peaches are glazed and soft.
• Stir in the citrus juice and most of the herbs (reserving some for garnish). Season to taste, and serve, garnishing with remaining herbs.