Green chile stew
Yield: 4 servings
Ingredients:
- 3 lb Lamb Boneless Shoulder 1 ts Juniper Berries Crushed
- 1 c Onion Chopped 3/4 ts Pepper
- 3 Cloves Garlic Fine Chopped 1 tb Unbleached Flour
- 1/4 c Vegetable Oil 1/4 c Water
- 2 c Chicken Broth 4 md Poblano Chiles *
- 1 ts Salt 2 tb Lemon Peel
Instructions:
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.
