Recipes » Lamb » Juniper Lamb Stew

Ingredients (double for dinner)

• 1 tsp. juniper berries
• 2 tsp. hot chili powder (chipotle,etc), made by dry roasting in a flat pan for 2 minutes then grinding in a food mill,  or 1 tbsp. chili pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp masa flour
• 1 lb. lean lamb, trimmed of fat and sinew and cut into 1/2 inch cubes. (boneless shoulder or boneless leg)
• 1 tbsp. oil
• kernels from 4 ear of corn
• 4 scallions, finely chopped
• 2 green bell peppers, cut into 1/2 inch chunks
• 3 cups chicken stock, demi glace, or water

Preparation

In a bowl, combine the juniper, chile, salt, pepper, and flour.
Add the lamb to coat.

Heat a large saucepan, add the oil, add the lamb (reserving any remaining marinate), stirring constantly until browned; 3-4 minutes.

Add the corn, scallions and bell peppers, stir and cook 1 minute.

Add the stock or water with the remaining marinate, add to the saucepan. Bring to a boil, reduce to a simmer, partially covered, and cook for 1 to 1 1/2 hours until lamb is very tender.

Adjust seasonings.

Serve with tortillas.