Navajo Lamb Stew Recipes

NAVAJO LAMB STEW

Navajo lamb stew image

This slow-cooked lamb stew makes a hearty dinner and the dumplings provide extra comfort factor.

Provided by The Hairy Bikers

Yield Serves 4-6

Number Of Ingredients 21

Ingredients

2 tbsp oil or lard
1kg/2lb 4oz lamb or mutton neck fillet, cut into chunks
2 onions, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp coriander seeds, lightly crushed
1 tbsp dried thyme
2 tbsp tomato purée
3 celery sticks, trimmed and cut into large chunks
4 carrots, peeled and cut into large chunks
2 large potatoes, peeled and cut into chunks
½ pointed or hispi cabbage, cut into wedges or chunks
250g tin sweetcorn or hominy, drained and rinsed
salt and freshly ground black pepper
finely chopped celery leaves, to garnish
125g/4½oz medium fine cornmeal or polenta
125g/4½oz plain flour
1 tsp baking powder
1 tsp dried thyme or oregano (optional)
50g/1¾oz butter, chilled and diced
125ml/4fl oz milk
salt and freshly ground black pepper

Steps:

Heat the oil in a large casserole over a high heat. Season the meat with plenty of salt and pepper, then add the lamb to the casserole and sear on all sides until it has developed a rich brown crust. You will probably need to do this in two batches. Remove from the casserole and add the onion. Fry until lightly browned, then stir in the garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre/1¾ pint water.
Return the lamb to the casserole and bring to the boil. Turn down the heat, cover and leave to simmer for 1 hour. Add the celery, carrots, potatoes and cabbage, cover and cook for another hour.
While the vegetables are cooking, make the dumplings. Mix the cornmeal, flour, baking powder and thyme, if using, in a bowl and season with plenty of salt and pepper. Add the butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add the milk and work until you have a dough. Divide the dough into six dumplings.
Add the sweetcorn to the casserole and push down into the liquid. Place the dumplings on top, cover and cook for around 20 minutes, until the dumplings are well risen and cooked through.

NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS

Navajo Lamb Stew With Cornmeal Dumplings image

Make and share this Navajo Lamb Stew With Cornmeal Dumplings recipe from Food.com.

Provided by swirlycinnacakes

Categories Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 20

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
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

Steps:

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.

Nutrition Facts : Calories 366.2, Fat 14.4, SaturatedFat 5, Cholesterol 37.4, Sodium 691.7, Carbohydrate 48.5, Fiber 5.9, Sugar 4.8, Protein 13.8

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