Poblano Lamb Stew

Directions

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.