3 lb Lamb; boneless shoulder
1 ts Dried juniper berries;
- crushed
1 lg Onion; chopped
3/4 ts Pepper
3 cl Garlic; chopped or pressed
1 tb Flour
1/4 c Oil
1/4 c Water
2 c Chicken broth
4 md Poblano chilies
1 ts Salt
2 tb Lemon zest
Trim excess fat from lamb shoulder; cut lamb into 1"
cubes. Cook and stir lamb, onion and garlic in oil in
4-qt 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 chilies. Sprinkle each serving with lemon peel.
CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list.
