Green Chili Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: Lamb, Boneless Shoulder
1 cup: Onion, Chopped, 1 Large
3 each: Cloves Garlic, Finely Chopped
1/4 cup: Vegetable Oil,
2 cup: Chicken Broth,
1 tsp: Salt,
1 tsp: Juniper Berries, Crushed, Dr
3/4 tsp: Pepper,
1 tbsp: Unbleached Flour,
1/4 cup: Water,
4 each: Poblano Chiles, Medium, *
2 tbsp: Lemon Peel, Finely Shredded
Directions:
* Poblano Chiles should be roasted and peeled, (See Sowest1), and
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp
~------------------------------------------------------
~----------------- 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.
Source from luhu.jp