• 1 1/2 pounds boned lamb, cut into 1" cubes
  Flour
• 2 tablespoons shortening or oil
• 1/2 teaspoon freshly ground pepper
• 3 dried juniper berries, crushed
• 1 medium-sized onion, peeled and chopped
• 2 1/2 cups canned hominy, drained
• 1 1/2 tablespoons ground red chili
• 1/2 teaspoon salt
• 1 clove garlic, peeled and mashed
• 1 teaspoon Mexican oregano
• 3 green chili peppers, peeled, seeded, and chopped
• 1 pint water

• Does not need a hechsher: salt, pepper, onion, flesh, garlic, green chili peppers, vegetables
• Need a hechsher: Kosher Lamb Meat, kosher shortening, flour, canned hominy and oil.
• Do not mix dairy and meat products. Kosher food and cooking you must separate meat and dairy products and have separate meat and dairy dishes. Side dishes can be either meat or parve.

note: Processed foods generally require a hechsher / kosher symbol - consult your Rabbi

While meat browns, add black pepper and juniper berries. Transfer meat to a plate.

Saute onion in pan until slightly wilted.

Return meat to pan.

Add remaining ingredients and simmer, covered, for 1 1/2 hours, stirring occasionally.
 

Chili -- Kosher Lamb - Kosher Native American Recipes