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Green
Chili Stew With Lamb
Serves 4
- 3.00
lb Boneless Lamb Shoulder
- 1.00
c Onion, Chopped
- 3.00
Cloves Garlic, Fine Chopped
-
0.25 c Vegetable Oil
- 2.00
c Chicken Broth
- 1.00
ts Salt
- 1.00
ts Crushed Juniper Berries, Dry
- 0.75
ts Pepper
- 1.00
tb Unbleached Flour
- 0.25
c Water
- 4.00
Poblano Chiles *
- 2.00
tb Lemon Peel, Finely Shredded
*
Poblano Chiles should be roasted and peeled, then remove seeds
and cut into 2 X 1/4 inch strips.
Trim
the excess fat from lamb shoulder. Cut lamb into 1 inch cubes.
In a large Dutch oven cook lamb, onion and garlic in oil until
lamb is no longer pink, with stirring. Drain. Stir in broth, salt,
juniper berries and pepper. Heat to boiling, reduce heat, cover
and simmer with occasional stirring until lamb is tender, about
1 hour. Shake flour and water in a tightly covered container and
stir into lamb mixture. Boil and stir for 1 minute. Stir in chiles.
Sprinkle each serving with lemon peel.
5
grams fiber; 57% calories from fat. Source-"Culinary SOS", The
Los Angeles Times, 2/27/92
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