Yield: 4 servings
Measure | Ingredient |
---|---|
3 pounds | Lamb; Boneless Shoulder |
1 cup | Onion; Chopped, 1 Large |
3 eaches | 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 eaches | Poblano Chiles; Medium, * |
2 tablespoons | Lemon Peel; Finely Shredded |
* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~------------------------------------------------------ ~----------------- 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.