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Add a photoServings: 4
Ingredients
- 3 lb Lamb, Boneless Shoulder
- 1 c. Onion, Minced, 1 Large
- 3 x Cloves Garlic,Finely Minced
- 1/4 c. Vegetable Oil
- 2 c. Chicken Broth
- 1 tsp Salt
- 1 tsp Juniper Berries,Crushed, Dry
- 3/4 tsp Pepper
- 1 tsp Unbleached Flour
- 1/4 c. Water
- 4 x Poblano Chiles, Medium, *
- 2 tsp Lemon Peel, Finely Shredded
Directions
- * Poblano Chiles should be roasted and peeled, (See - Trim excess fat from lamb shoulder; cut lamb into 1-inch cubes. Cook and stir lamb, onion and garlic in oil in 4-qt Dutch oven till lamb is no longer pink; drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat.
- Cover and simmer, stirring occasionally, till lamb is tender, about 1 hour. Shake flour and water in a tightly covered container; stir into lamb mix.
- Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 447g | |
| Recipe makes 4 servings | |
| Calories 780 | |
| Calories from Fat 558 | 72% |
| Total Fat 62.17g | 78% |
| Saturated Fat 21.94g | 88% |
| Trans Fat 0.35g | |
| Cholesterol 181mg | 60% |
| Sodium 924mg | 39% |
| Potassium 790mg | 23% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.6g | 1% |
| Protein 47.27g | 76% |
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