Poblano Lamb Stew
Poblano Lamb Stew recipe
Yield
12 servingsPrep
20 minCook
1 hrsReady
1½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb shoulder
boneless |
|
| 1 | cup |
onions
chopped |
|
| 3 |
garlic cloves
finely chopped |
*
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
chicken broth
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
juniper berries
crushed, dry |
*
|
| ¾ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
unbleached all-purpose flour
|
|
| ¼ | cup |
water
|
|
| 4 |
poblano peppers
medium, roasted and peeled, seeded, cut into 2 inch strips |
*
|
|
| 2 | tablespoons |
lemon zest
finely shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb shoulder
boneless |
|
| 237 | ml |
onions
chopped |
|
| 3 | cloves |
garlic cloves
finely chopped |
*
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
chicken broth
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
juniper berries
crushed, dry |
*
|
| 3.8 | ml |
black pepper
|
|
| 15 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
water
|
|
| 4 | each |
poblano peppers
medium, roasted and peeled, seeded, cut into 2 inch strips |
*
|
| 3E+1 | ml |
lemon zest
finely shredded |
|
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.
