| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Stews, Vegetables, Mexican, Chili |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Lamb; Boneless Shoulder |
| 1 |
c |
Onion; Chopped, 1 Large |
| 3 |
|
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 |
|
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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