Green Chile Stew

* 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.