Poblano Lamb Stew

Poblano lamb stew is a Mexican-inflected take on classic European lamb braise, marrying the rich gaminess of lamb shoulder with the smoky-sweet warmth of roasted poblano peppers. The trick that elevates it is the juniper berries, which most Mexican stews skip but which pair extraordinarily well with lamb. Crushed dry juniper adds piney woodland notes that taste like venison stew without the venison.

Roasting and peeling the poblanos before adding them to the stew is non-negotiable. Char the skins under a broiler or over an open flame until blistered, steam in a covered bowl for ten minutes, then slip the skins off. Raw poblanos turn rubbery and bitter in the long simmer; roasted ones bring sweetness and a faint smoke that ties the whole pot together.

The slurry technique at the end (flour shaken with water in a covered jar) is the classic way to thicken a stew without lumps. Pour the slurry into the simmering pot, boil for one minute to cook off the raw flour taste, then stir in the roasted pepper strips at the very end so they keep their shape. Lemon zest sprinkled over each bowl just before serving cuts the richness and brightens every spoon.

Chef Tips

• Trim the lamb shoulder hard but leave a thin fat cap on each cube. Lean lamb dries out in a long stew.
• Crush the juniper berries with the flat of a knife before adding. Whole berries don’t release their oils into the stew.
• Char the poblanos until the skins are completely black. Patches of unblackened skin won’t peel.
• Add the lemon zest off the heat. Heated zest turns bitter.

Variations

• Swap lamb shoulder for goat for an even more authentic Mexican stew.
• Add a chopped tomato in the last fifteen minutes for extra body.
• Serve over polenta or with warm corn tortillas to soak up the broth.
• Stir in a handful of cilantro at the end for a fresher, more herbal finish.