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Green chili stew

Yield: 4 Servings

Ingredients:

• 3 lb Lamb; Boneless Shoulder
• 1 c Onion; Chopped
• 1 Large
• 3 ea Cloves Garlic;Finely Chopped
• 1/4 c Vegetable Oil
• 2 c Chicken Broth
• 1 ts Salt
• 1 ts Juniper Berries;Crushed Dr
• 3/4 ts Pepper
• 1 tb Unbleached Flour
• 1/4 c Water
• 4 ea Poblano Chiles; Medium *
• 2 tb Lemon Peel; Finely Shredded

Instructions:

* 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.

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