Green Chili Stew

• 3 pounds lamb
• 1 cup onions chopped
• 3 cloves garlic chopped
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon juniper berries crushed
• 3/4 teaspoon black pepper
• 1 tablespoon flour, unbleached all-purpose
• 1/4 cup water
• 4 each poblano peppers
• 2 tablespoons lemon zest shredded

1. Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes.
2. Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink; drain.
3. Stir in broth, salt, juniper berries and pepper.
4. Heat to boiling, reduce heat.
5. Cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.
6. Shake flour and water in a tightly covered container; stir into lamb mixture.
7. Boil and stir 1 minute.
8. Stir in chiles.
9. Sprinkle each serving with lemon peel.

lamb, onions, garlic, vegetable oil, chicken broth, salt, black pepper, flour, water, poblano peppers, lemon zest shredded

Taken from recipeland.com/recipe/v/green-chili-stew-39134 (may not work)