| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Dutch | Fixed | 4 | Servings |
INGREDIENTS
| 3 | lb | Lamb; boneless shoulder |
| 1 | c | Onion; (1 large), chopped |
| 3 | Cloves garlic; finely chopped | |
| 1/4 | c | Vegetable oil |
| 2 | c | Chicken broth |
| 1 | ts | Salt |
| 1 | ts | Juniper berries; crushed; dry |
| 3/4 | ts | Pepper |
| 1 | tb | Unbleached flour |
| 1/4 | c | Water |
| 4 | md | Poblano chiles; * see note |
| 2 | tb | Lemon peel; finely shredded |
INSTRUCTIONS
* 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. Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998
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