Navajo Lamb Stew With Cornmeal Dumplings

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.