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Green Chile Stew



3 pounds Lamb -- Boneless Shoulder
1 cup Onion; Chopped -- 1 Large
3 each Cloves Garlic -- Finely Chopped
1/4 cup Vegetable Oil
2 cups Chicken Broth
1 teaspoon Salt
1 teaspoon Juniper Berries;Crushed -- Dry
3/4 teaspoon Pepper
1 tablespoon Unbleached Flour
1/4 cup Water
4 each Poblano Chiles; Medium -- *
2 tablespoons 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.













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