Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

* Poblano Chiles should be roasted and peeled.
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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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