| 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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