Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lamb; Boneless Shoulder
1 c Onion; Chopped, 1 Large
3 ea Cloves Garlic;Finely Chopped
1/4 c Vegetable Oil
2 c Chicken Broth
1 ts Salt
1 ts Juniper Berries;Crushed, Dry
3/4 ts Pepper
1 tb Unbleached Flour
1/4 c Water
4 ea Poblano Chiles; Medium, *
2 tb Lemon Peel; Finely Shredded

* 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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