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. ~------------------------------------------------------------------------- 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.