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Green Chile Stew

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

* 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.

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