|3 pounds||Boned lamb cut into 1 1/2" cubes|
|Flour for dusting|
|2 tablespoons||Cooking oil|
|¼ teaspoon||Ground black pepper|
|6||Dried juniper berries crushed|
|2||Yellow onions, peeled and chopped|
|5½ cup||Hominy (include liquid)|
|1||Medium dried hot red chili pepper, crushed|
|2||Cloves garlic, peeled and crushed|
|½ cup||Minced fresh parsley|
|6||Green peppers, washed cored, quartered|
Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries.
Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1½ hours, stirring occasionally.
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