Navajo Lamb Stew with Cornmeal Dumplings
Immerse yourself in the comforting, earthy flavors of Navajo Lamb Stew with Cornmeal Dumplings, a hearty dish inspired by traditional Navajo cooking. Tender chunks of lamb are slow-simmered with root vegetables, savory aromatics, and warm spices like cumin and coriander, creating a rich, flavorful broth. The crowning touch? Fluffy, golden cornmeal dumplings that cook right atop the stew, soaking up its robust flavors while adding texture and heartiness. Perfectly suited for cool evenings, this one-pot meal offers a nostalgic blend of Native American culinary heritage and rustic comfort. Ready in just over two hours, this satisfying stew will serve up to six and have everyone gathering eagerly around the table.
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Recipe Information
Ingredients
- 2 pounds Lamb stew meat
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 3 medium Carrots, peeled and sliced into chunks
- 2 large Russet potatoes, peeled and cubed
- 2 Celery stalks, sliced
- 14.5 ounces Canned diced tomatoes
- 4 cups Beef or lamb stock
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt for dumplings
- 3 quarters cup Milk
- 2 tablespoons Unsalted butter, melted
Instructions
Season the lamb stew meat with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb in batches until browned on all sides. Remove the lamb and set aside.
In the same pot, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the carrots, potatoes, and celery to the pot and cook for 3-4 minutes, stirring occasionally.
Stir in the canned diced tomatoes, 4 cups of beef or lamb stock, 2 bay leaves, 1 teaspoon of ground cumin, and 1 teaspoon of ground coriander. Return the seared lamb to the pot.
Bring the stew to a gentle boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender and the vegetables are cooked through.
Meanwhile, prepare the cornmeal dumplings. In a mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 0.5 teaspoon of salt. Mix well.
In a separate bowl, whisk together 3/4 cup of milk and 2 tablespoons of melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
After the stew has simmered, remove the bay leaves and taste for seasoning, adding more salt and pepper if needed.
Drop tablespoon-sized balls of the dumpling dough into the simmering stew. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fluffy and cooked through.
Serve the Navajo lamb stew hot, topped with the soft cornmeal dumplings, and enjoy!
Nutrition Facts
Calories |
5304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 118.4 g | 592% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 983 mg | 328% | |
| Sodium | 7718 mg | 336% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 41.4 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 801 mg | 62% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 7915 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
