Green Chile Stew

Ingredients

3 lamb
120 gr onion
3 garlic
60 ml vegetable oil
475 ml chicken broth
3 gr salt
1 juniper berries
2 gr pepper
3 gr unbleached flour
60 ml water
4 poblano chiles
4 gr lemon peel

Instructions

* Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then cut them into 2 X 1 cm strips. ~------------------------------------------------------------------------Trim excess fat from lamb shoulder; cut lamb into 3 cm cubes. Cook and stir lamb, onion and garlic in oil in 4 litre 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.