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Green Chile Stew Sam Waring mexican, spice, lamb 3 lb lamb; boneless shoulder 1 large onion; chopped 3 garlic clove; finely 1 chopped 1/4 cup oil 2 cup chicken broth 1 teaspoon salt 1 teaspoon juniper berries; crushed, 1 dry 3/4 teaspoon pepper 1 tablespoon flour 1/4 cup water 4 medium poblano chiles; roasted, 1 peeled & cut into strips 2 tablespoon lemon peel; finely shredded 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. * Sam Waring * waring@ima.infomail.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.phpl Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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