MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01

      Title: Green Chile Stew
 Categories: Stews, Vegetables, Mexican
      Yield: 4 servings

      3 lb Lamb; Boneless Shoulder
      1 c  Onion; Chopped, 1 Large
      3    Cloves Garlic;Finely Chopped
    1/4 c  Vegetable Oil
      2 c  Chicken Broth
      1 ts Salt
      1 ts Juniper Berries;Crushed, Dry
    3/4 ts Pepper
      1 tb Unbleached Flour
    1/4 c  Water
      4    Poblano Chiles; Medium, *
      2 tb Lemon Peel; Finely Shredded

  *    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.

                           Happy Cooking! Spunky :)
From: SPUNKY #108 @11110
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