Green Chile Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Lamb - boneless shoulder
1 cup	62g / 2.2oz	Onion, chopped - 1 large
3		Garlic - finely chopped
1/4 cup	59ml	Vegetable oil
2 cups	474ml	Chicken broth
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Juniper berries, crushed - dry
3/4 teaspoon	3.8ml	Pepper
1 tablespoon	15ml	Unbleached flour
1/4 cup	59ml	Water
4		Poblano chiles, medium - *
2 tablespoons	30ml	Lemon peel - finely shredded

Recipe 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.

Source:
Garry Howard

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