Ingredients Jump to Instructions ↓

  1. 3 lb Lamb; Boneless Shoulder

  2. 1 c Onion; Chopped,

  3. 1 Large

  4. 3 ea Cloves Garlic;Finely Chopped

  5. 1/4 c Vegetable Oil

  6. 2 c Chicken Broth

  7. 1 t Salt

  8. 1 t Juniper Berries;Crushed, Dry

  9. 3/4 t Pepper

  10. 1 T Unbleached Flour

  11. 1/4 c Water

  12. 4 ea Poblano Chiles; Medium,

  13. 2 T Lemon Peel; Finely Shredded

Instructions Jump to Ingredients ↑

  1. * Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then cut them into 2 X 1/4-inch strips. ~-- 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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