Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

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.




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.