astray recipes: Lamb green chile stew

Categories: Fixed
Yield: 4 Servings

Measure	Ingredient
3 pounds	Lamb; boneless shoulder
1 cup	Onion; (1 large), chopped
3	Cloves garlic; finely chopped
¼ cup	Vegetable oil
2 cups	Chicken broth
1 teaspoon	Salt
1 teaspoon	Juniper berries; crushed; dry
¾ teaspoon	Pepper
1 tablespoon	Unbleached flour
¼ cup	Water
4 mediums	Poblano chiles; * see note
2 tablespoons	Lemon peel; finely shredded

* 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.

Busted by Christopher E. Eaves <cea260@...> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Mar 15, 1998

lamb green chile stew