Ingredients for Navajo Lamb Stew With Cornmeal Dumplings
- Lean Boneless Lamb
- salt and pepper to taste
- Pepper
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Clove
- 2 cups water
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- Ground Coriander
- 2 medium potatoes, peeled and cubed
- 1 cup chopped carrots
- Frozen Whole Kernel Corn
- 1/2 cup chopped celery leaves
- Yellow Cornmeal
- All Purpose Flour
- 2 teaspoons baking powder
- 1/4 cup (1/2 stick) cold butter
- 2% Low Fat Milk
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How to Make Navajo Lamb Stew With Cornmeal Dumplings
- Season 1.5 lbs of lamb stew meat generously with salt and pepper.
- Heat 2 teaspoons of oil in a 5-quart Dutch oven over medium-high heat.
- Add the lamb in batches, browning on all sides. This prevents overcrowding and ensures even browning.
- Transfer the browned lamb to a medium bowl.
- Add 1/2 teaspoon of oil to the Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until the onion is softened, about 5 minutes.
- Stir in 2 cups of water, 2 tablespoons of tomato paste, 1 tablespoon of chili powder, and 1 teaspoon of ground coriander.
- Return the lamb to the Dutch oven.
- Add 2 medium potatoes (peeled and cubed), 1 cup of chopped carrots, and 1/2 cup of chopped celery leaves.
- Bring the mixture to a boil.
- Cover the Dutch oven, reduce heat to low, and simmer for 1 hour and 15 minutes, or until the lamb is very tender.
- While the stew simmers, prepare the dumplings (see Step 16).
- After 1 hour and 15 minutes of stewing, gently stir the stew.
- Combine 1 cup of cornmeal, 1/2 cup all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt in a medium bowl.
- Cut in 1/4 cup (1/2 stick) of cold butter using your fingers, a pastry blender, or two knives, until the mixture resembles coarse crumbs.
- Make a well in the center of the dry ingredients.
- Pour 1 cup of milk into the well all at once. Stir gently with a fork until a soft dough forms.
- Drop spoonfuls of the dough (about 6) onto the top of the simmering stew.
- Cover and simmer for 18 minutes, or until the dumplings are firm to the touch and a wooden pick inserted into the center comes out clean.
- To serve, spoon the stew and dumplings onto individual plates. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
19g
Fat
25g
Carbs
16g
