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Green Chile Stew
Green Chile Stew
Ingredients| 3 pounds Lamb -- Boneless Shoulder 1 cup Onion; Chopped -- 1 Large 3 each Cloves Garlic -- Finely Chopped 1/4 cup Vegetable Oil 2 cups Chicken Broth 1 teaspoon Salt 1 teaspoon Juniper Berries;Crushed -- Dry 3/4 teaspoon Pepper 1 tablespoon Unbleached Flour 1/4 cup Water 4 each Poblano Chiles; Medium -- * 2 tablespoons Lemon Peel -- Finely Shredded |
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- 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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