3 lb Lamb; Boneless Shoulder
1 c  Onion; Chopped, 1 Large
3    Cloves Garlic;Finely Chopped
1/4 c  Vegetable Oil
2 c  Chicken Broth
1 ts Salt
1 ts Juniper Berries;Crushed, Dr
3/4 ts Pepper
1 tb Unbleached Flour
1/4 c  Water
4    Poblano Chiles; Medium, *
2 tb Lemon Peel; Finely Shredded

* Poblano Chiles should be roasted and peeled, (See Sowest1), and
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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.