Navajo Lamb Stew Recipes

NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS

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.

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

NAVAJO STEW

Steps:

• Preheat the oven to 450°. Lightly oil a baking sheet.
• Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
• While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
• A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
• Ingredient Notes
• You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe. You may need to add more salt to taste.
• Serving & menu ideas
• This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if you've still got room for dessert, consider Warm Plums with Mascarpone (page 262).

EASY LAMB STEW

Steps:

• Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
• Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months - defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.