3 lb Lamb, boneless shoulder
1 large Onion, chopped
3 Cloves garlic, finely chopped
1/4 cup Oil
2 cup Chicken broth
1 tsp Salt
1 tsp Dried juniper berries, crushed
3/4 tsp Pepper
1 tbsp Flour
1/4 cup Water
4 medium Poblano chiles, roasted; peeled & cut into strips
2 tbsp Lemon peel, finely shredded
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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. |
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