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Green Chile Stew

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      Title: GREEN CHILE STEW
 Categories: Stews, Vegetables, Mexican
      Yield: 4 Servings
 
      3 lb Lamb; Boneless Shoulder
      1 c  Onion; Chopped, 1 Large
      3 ea 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 ea Poblano Chiles; Medium, *
      2 tb Lemon Peel; Finely Shredded
 
  *    Poblano Chiles should be roasted and peeled, (See Sowest1), and
       seeded then cut them into 2 X 1/4-inch strips.
  ~------------------------------------------------------
  ~----------------- 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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