🫙 From the Spice Rack
Green Chile Stew
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 Pep...
maineasy
Ingredients8 items
Ingredients
- 3lblamb; boneless shoulder
- 1cup onion; chopped, 1 large
- 3ea cloves garlic;finely chopped
- 1/4cup vegetable oil
- 2cup chicken broth
- 1tsp salt
- 1tsp juniper berries;crushed, dry
- 3/4tsp pepper
Directions
- 1
3 lb Lamb
- 2
Boneless Shoulder 1 c Onion
- 3
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 Pep
- 4
Medium, * 2 T Lemon Peel
- 5
Finely Shredded * Poblano Chiles should be roasted and peeled, (See Sowest1), and seeded then cut them into 2 X 1/4-inch strips
- 6
Trim excess fat from lamb shoulder
- 7
cut lamb into 1-inch cubes
- 8
Cook and stir lamb, onion and garlic in oil in 4-quart Dutch oven until lamb is no longer pink