Title: Green Chile Stew Sam Waring
Categories: Spice Pice Tews Lamb Mexican
Yield: 4 Servings

3	lb	Lamb; boneless shoulder
1	lg	Onion; chopped
3		Garlic clove; finely
		Chopped
1/4	c	Oil
2	c	Chicken broth
1	ts	Salt
1	ts	Juniper berries;crushed,
		Dry
3/4	ts	Pepper
1	tb	Flour
1/4	c	Water
4	md	Poblano Chiles; roasted,
		Peeled & cut into strips
2	tb	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.html

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