Navajo lamb stew
This slow-cooked lamb stew makes a hearty dinner and the dumplings provide extra comfort factor.
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
For the cornmeal dumplings
- 125²µ/4½´Ç³ú medium fine cornmeal or polenta
- 125²µ/4½´Ç³ú plain flour
- 1 tsp baking powder
- 1 tsp dried thyme or oregano (optional)
- 50²µ/1¾´Ç³ú butter, chilled and diced
- 125ml/4fl oz milk
- salt and freshly ground black pepper
Method
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.
