Recipe - Green Chili Stew

3 pound Lamb; Boneless Shoulder
1 cup Onion; Chopped, 1 Large
3 Cloves Garlic;Finely Chopped
One fourth cup Vegetable Oil
2 cup Chicken Broth
1 teaspoon Salt
1 teaspoon Juniper Berries;Crushed, Dr
Three fourths teaspoon Pepper
1 tablespoon Unbleached Flour
One fourth cup Water
4 Poblano Chiles; Medium, *
2 tablespoon Lemon Peel; Finely Shredded

* Poblano Chiles should be roasted and peeled, (See Sowest1), and
~ ~
Trim excess fat from lamb shoulder; cut lamb into 1inch cubes. Cook and
stir lamb, onion and garlic in oil in 4quart Dutch oven until lamb is no
longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat
to boiling; reduce heat. Cover and simmer, stirring occasionally, until
lamb is tender, about 1 hour. Shake flour and water in a tightly covered
container; stir into lamb mixture.
Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon
peel.