Recipe - Lamb Green Chile Stew

3 pound Lamb; boneless shoulder
1 cup Onion; (1 large), chopped
3 Cloves garlic; finely
chopped
One fourth cup Vegetable oil
2 cup Chicken broth
1 teaspoon Salt
1 teaspoon Juniper berries; crushed;
dry
Three fourths teaspoon Pepper
1 tablespoon Unbleached flour
One fourth cup Water
4 md Poblano chiles; * see note
2 tablespoon Lemon peel; finely shredded

* Poblano Chiles should be roasted and peeled

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.

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998