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Lamb Green Chile Stew

3 lb Lamb; boneless shoulder
1 c Onion; (1 large), chopped
3 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 md Poblano chiles; * see note
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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