| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Meat | 4 | Servings |
INGREDIENTS
| 3 | lb | Lamb, boneless shoulder |
| 1 | Onion, chopped | |
| 3 | Cloves garlic, finely | |
| chopped | ||
| 1/4 | c | Oil |
| 2 | c | Chicken broth |
| 1 | t | Salt |
| 1 | t | Dried juniper berries |
| crushed | ||
| 3/4 | t | Pepper |
| 1 | T | Flour |
| 1/4 | c | Water |
| 4 | Poblano chiles | |
| roasted peeled & cut | ||
| into | ||
| strips | ||
| 2 | T | Lemon peel, finely shredded |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 07:34:27 -0800 From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com> 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. CHILE-HEADS DIGEST V2 #269 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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