Title: Lamb Green Chile Stew
Categories: Fixed
Yield: 4 Servings

3 lb Lamb; boneless shoulder
1 c Onion; (1 large), chopped
3 Cloves garlic; finely
-chopped
1/4 c Vegetable oil
2 c Chicken broth
1 ts Salt
1 ts Juniper berries; crushed;
-dry
3/4 ts Pepper
1 tb Unbleached flour
1/4 c Water
4 md Poblano chiles; * see note
2 tb 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
Posted to recipelu-digest by "Christopher E. Eaves" on
Mar 15, 1998