Lamb With Peaches

2 pounds boned shoulder of lamb, trimmed of fat and gristle and cut into 1- to 1 1/2-inch pieces
Salt
1 cinnamon stick or 1 teaspoon ground cinnamon
¼ teaspoon cayenne
1 medium to large onion, cut in half
½ cup port, red wine or water
4 medium to large ripe peaches, washed
Juice of 1 lemon or 1 lime
1 cup roughly chopped parsley (for use with lemon) or cilantro (to go with lime)

Nutritional Information
- Nutritional analysis per serving (4 servings)
  701 calories; 49 grams fat; 21 grams saturated fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 39 grams protein; 163 milligrams cholesterol; 295 milligrams sodium

4 servings

Place lamb in a 12-inch skillet, and turn heat to medium-high. Season with salt, and add cinnamon, cayenne, onion and wine or water. Bring to a boil, cover and adjust heat so the mixture simmers steadily. 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 small 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. Cut the peaches in half and remove their pits, then cut each of them into 12 or 16 wedges. 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.
Stir in the lemon or lime juice and most of the parsley or cilantro. Taste, and adjust seasoning. Garnish with what’s left of your chosen herb, and serve.