Juniper Lamb Stew

By Dcrjsr (Own work) [CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

By Dcrjsr (Own work) [CC-BY-3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

From Chef Michael Giese of The Indian Pueblo Cultural Center

2 pounds lamb meat, cubed
3 cups fresh corn cut from the cob
6 green onions
3 bell peppers
1 Tablespoon flour
2 Tablespoons lard
1/2 cup celery leaves (no stalks)
1/4 cup juniper berries
2 Tablespoons chile powder
6 cups water
salt to taste

Directions: Mix chile powder and flour to coat meat; brown in lard. Add all other ingredients and water. Simmer until meat is tender.

Yield: 1 gallon
Servings 8-10

The Indian Pueblo Cultural Center is located at 2401 12th Street NW in Albuquerque. 505.843.7270, indianpueblo.org


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