Cordero Stew with Cornmeal Dumplings


Makes 6 servings


2 pounds lean lamb stew meat with bones, cut into 2-inch pieces or 1-1/2 pounds lean boneless lamb, cut into 1-1/2-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
2-1/2 tablespoons vegetable oil, divided
1 large onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground coriander
4 cups water
3 small potatoes, cut into 1-1/2-inch chunks
2 large carrots, cut into 1-inch pieces
1 package (10 ounces) frozen corn
1/3 cup coarsely chopped celery leaves
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
2-1/2 tablespoons cold butter or margarine
1/2 cup milk


  1. For stew, sprinkle meat with salt and pepper. Heat 2 tablespoons oil in 5-quart Dutch oven over medium-high heat. Add meat, a few pieces at a time, and cook until browned on all sides. Transfer meat to medium bowl. Heat remaining 1/2 tablespoon oil over medium heat in same Dutch oven. Add onion and garlic; cook until onion is tender. Stir in tomato paste, chili powder, coriander and water. Return meat to Dutch oven. Add potatoes, carrots, corn and chopped celery leaves. Bring to a boil. Cover; reduce heat and simmer 1 hour 15 minutes or until meat is tender.
  2. During last 15 minutes of cooking, prepare cornmeal dumplings. Combine flour, cornmeal, baking powder and salt in medium bowl. Cut in butter with fingers, pastry blender or two knives until mixture resembles coarse crumbs. Make well in center; add milk all at once and stir with fork until mixture forms dough.
  3. Drop dough onto stew, making six dumplings. Cover and simmer an additional 18 minutes or until dumplings are firm to the touch and wooden toothpick inserted into centers comes out clean.

Check out more recipes for Mexican