| 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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