Navajo Lamb Stew With Cornmeal Dumplings - cooking recipe

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
Cornmeal dumplings
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

Preparation

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.