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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place lamb in a 12-inch skillet (cast iron preferred) and turn heat to medium-high. | 2. Season with salt, and add cinnamon, cayenne, onion and wine (water). | 3. Bring to a boil, cover and adjust heat so the mixture simmers steadily. | 4. Cook 1 to 1 1/2 hours, checking and stirring every 15 minutes or so, adding a little more liquid in the unlikely event that the mixture cooks dry (this probably means the heat is too high, turn it down a bit) When the meat feels tender when poked with a sharp knife, remove the onion and cinnamon stick, then turn the heat to medium high and cook off any remaining liquid, allowing the lamb to brown a little. | 5. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. | 6. Stir in the peaches, and continue to cook, gently tossing or stirring the mixture until the peaches are glazed and quite soft but still intact, about 5 minutes. | 7. Stir in the lemon or lime juice and most of the parsley and cilantro. | 8. Taste and adjust seasonings. | 9. Garnish with what's left of the herb and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb			trimmed cut	-	-	-	-
salt				-	-	-	-
cinnamon	1	teaspoon	ground	-	-	-	-
cayenne	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
onion	1		cut	60.0	14.01	1.65	0.15
red wine	1/2	cup		-	-	-	-
peach	4		ripe washed	273.0	66.78	6.37	1.75
lime	1			-	-	-	-
cilantro	1	cup	chopped	3.68	0.5872	0.3408	0.0832

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.