Categories: Stews, Vegetables, Mexican 
      Yield: 4 servings 
  
      3 lb Lamb; Boneless Shoulder 
      1 c  Onion; Chopped, 1 Large 
      3 ea Cloves Garlic;Finely Chopped 
    1/4 c  Vegetable Oil 
      2 c  Chicken Broth 
      1 t  Salt 
      1 t  Juniper Berries;Crushed, Dry 
    3/4 t  Pepper 
      1 T  Unbleached Flour 
    1/4 c  Water 
      4 ea Poblano Chiles; Medium, * 
      2 T  Lemon Peel; Finely Shredded 
  
  *    Poblano Chiles should be roasted and peeled, (See Sowest1), and 
       seeded then cut them into 2 X 1/4-inch strips. 
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  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.