|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||Juniper berries; crushed; dry|
|1 tablespoon||Unbleached flour|
|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
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