Navajo Lamb Stew With Cornmeal Dumplings
Ready In: 1 hr 40 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs lean boneless lamb, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 1⁄2 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 cups water
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 3 small potatoes, cut into 1 1/2-inch chunks
- 2 large carrots, cut into 1-inch pieces
- 1 (10 ounce) package frozen whole kernel corn
- 1⁄3 cup coarsely chopped celery leaves
Cornmeal dumplings
- 1⁄2 cup yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 1⁄2 tablespoons cold butter
- 1⁄2 cup 2% low-fat milk
Directions
- 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.
- 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.
- Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
- Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
- 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.
- Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
- 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.
- 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.
- To serve, spoon stew onto individual plates; serve with dumplings.
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