Directions
Heat oil in a wide frying pan over medium-high heat. Add onion and cook until translucent. Then stir in salt, pepper, cinnamon, cloves, and sugar. Add lamb, turning to coat with onion and spice mixture. Add lemon juice and 1 tablesppon of water; reduce heat, cover and simmer for about 1 hour or until meat is fork tender. Stir occasionally during cooking, adding a little more water if needed. Discard any fat rendered after cooking.
While the lamb is cooking, peel your nectarine/peach and cut into think slices. Heater butter in a small frying pan over medium heat. Add the fruit to the warmed butter and cook, turning gently, just until heated through. Pour the mixture on top of the lamb and serve with rice.
Ingredients
2 tsp oil
1/3 cup chopped onion
1/4 tsp salt
Dash of black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp sugar
3/4 - 1 lb cubed American Lamb
1 tbsp lemon juice
2 tbsp water
1 large nectarine or peach
1 tbsp butter/margarine