Green Chile Stew

Serves:

Ingredients:

3 lb Lamb, Boneless Shoulder
4 md Poblano Chiles *
1/4 c Water
1 tb Unbleached Flour
3/4 ts Pepper
1 ts Juniper Berries, Crushed
1 ts Salt
2 c Chicken Broth
1/4 c Vegetable Oil
3 Cloves Garlic, Fine Chopped
1 c Onion, Chopped
2 tb Lemon Peel, Finely Shredded

Method:

* Poblano Chiles should be roasted and peeled.
Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.
Cook and stir lamb, onion and garlic in oil in 4-quart 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.