Ingredients
- 4 poblano chiles
- 3 lamb
- 3 garlic (cloves)
- 1 juniper berries
- 475 ml chicken broth
- 120 gr onion
- 60 ml water
- 60 ml vegetable oil
- 4 gr lemon peel
- 3 gr salt
- 3 gr unbleached flour
- 2 gr pepper
* Poblano Chiles should be roasted and peeled, (See Sowest1), and ~-----------------------------------------------------~----------------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.