Navajo Lamb Stew With Cornmeal Dumplings

READY IN: 1hr 40mins
Recipe by swirlycinnacakes

From "Down Home Cookin'"

Top Review by graffeetee

this was a delicious blend of flavors! at first i thought this was going to be to thin with all that liquid, but since you add the veggies at the beginning, they kind of dissolve into the broth and make it nice and thick. i did make changes: i used bone-in lamb necks to enrich the broth, as well as a bit of beef base; omitted the corn and subbed a sweet potato for one of the regular potatoes. i also subbed parsley and celery seed for the celery leaves, due to availability. will definitely make this again!

Ingredients Nutrition

Directions

  1. Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
  2. Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
  3. Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
  4. Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
  5. Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
  6. Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
  7. Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
  8. Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
  9. To serve, spoon stew onto individual plates; serve with dumplings.

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