1Trim excess fat from lamb; cut lamb into 1-inch cubes.
2Cook and stir lamb, onion and garlic in oil in Dutch oven until lamb is no longer pink; drain.
3Stir in broth, salt, juniper berries and pepper. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until lamb is tender.
4Shake flour and water in tightly covered container; stir into lamb mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chilies. Sprinkle each serving with lemon peel.