3 lb Lamb, Boneless Shoulder
1 cup Onion, Chopped, 1 Large
3 Cloves Garlic, Finely Chopped
1/4 cup Vegetable Oil
2 cup Chicken Broth
1 tsp Salt
1 tsp Juniper Berries, Crushed, Dr
3/4 tsp Pepper
1 tbsp Unbleached Flour
1/4 cup Water
4 Poblano Chiles, Medium, *
2 tbsp Lemon Peel, Finely Shredded
|
|
* 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.
|
|
