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| What You Need: |
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3 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1½-inch cubes
3 tablespoons flour
¼ cup vegetable oil
1½ cups finely chopped onions
2 teaspoons finely chopped garlic
2 cups water
Two 1-pound 14-ounce cans hominy
6 small fresh hot green chilies, stemmed, seeded and finely chopped
6 tablespoons finely chopped fresh parsley
6 whole juniper berries and 2 teaspoons dried oregano, pulverized with a mortar and pestle or wrapped in a kitchen towel and finely crushed with a kitchen mallet or the side of a heavy cleaver
2 teaspoons salt
¼ teaspoon freshly ground black pepper
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| How To Cook: |
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1. Preheat the oven to 350. Pat the cubes of lamb completely dry with paper towels. Then roll the meat in the flour to coat all sides evenly, and vigorously shake off the excess flour.
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2. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it. Brown the lamb in the hot fat, seven or eight pieces at a time, turning the cubes frequently and regulating the heat so that they color deeply and evenly without burning. As they brown, transfer the lamb cubes to a heavy 6- to 8-quart baking-serving casserole.
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3. Add the onions and garlic to the fat remaining in the skillet and, stirring frequently, cook over moderate heat for about 5 minutes, or until they are soft and translucent but not brown.
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4. Pour in the water and bring to a boil over high heat, meanwhile scraping in the brown particles that cling to the bottom and sides of the skillet. Pour the contents of the skillet over the lamb.
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5. Stir in the hominy and its liquid, the chilies, 4 tablespoons of the parsley, the crushed juniper berries and oregano, and the salt and pepper.
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6. Bring to a boil over high heat, then cover tightly and cook in the middle of the oven for 1½ hours, or until the lamb is tender and shows no resistance when pierced deeply with the point of a small sharp knife. (The stew should be kept at a gentle simmer. Check the pot from time to time and regulate the oven heat as necessary.)
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4. Taste the stew for seasoning, scatter the remaining 2 tablespoons of parsley on top and serve at once directly from the casserole.
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