Yield: 4 Servings
Measure | Ingredient |
---|---|
3 pounds | Lamb; boneless shoulder |
1 cup | Onion; (1 large), chopped |
3 \N | 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