NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS
Make and share this Navajo Lamb Stew With Cornmeal Dumplings recipe from Food.com.
Provided by swirlycinnacakes
Categories Lamb/Sheep
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 366.2, Fat 14.4, SaturatedFat 5, Cholesterol 37.4, Sodium 691.7, Carbohydrate 48.5, Fiber 5.9, Sugar 4.8, Protein 13.8
ZUNI VEGETABLE STEW WITH NAVAJO FRY BREAD
The Zuni, a tribe of Pueblo Indians, live in New Mexico. The fresh ingredients that make up this hearty stew (various chiles and squashes, corn and beans) are representative of that region's native bounty. Hot Navajo Fry Breads would be delicious served with this one. Navajo Fry Bread is a Santa Fe specialty that has become popular throughout the Southwest. A hole is always poked through the center of each round of dough so that the bread puffs spectacularly when cooked in hot oil.
Provided by Olha7397
Categories Stew
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- FOR THE SOUP: Cook and stir onion and garlic in oil in 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook 15 minutes.
- Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender, about 10 minutes. 6 servings about 1 1/3 cups each.
- FOR THE NAVAJO FRY BREADS: Mix flour, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into ball; cover and refrigerate 30 minutes.
- Heat oil (1 inch) to 400°F in 4 quart Dutch oven.
- Divide dough into 12 equal pieces. Roll each piece into 6 inch circle on lightly floured surface. Let rest a few minutes.
- Make a hole about 1/2 inch in diameter in center of each circle. Fry circles, turning once, until puffed and golden, about 1 minute on each side; drain. Serve warm. 12 breads.
- Southwest Cooking.
Nutrition Facts : Calories 466.4, Fat 11.7, SaturatedFat 2.2, Sodium 1443.7, Carbohydrate 76.5, Fiber 11.2, Sugar 6.4, Protein 17.9
SIMPLER POSOLE, NAVAJO (HOMINY PORK STEW)
There are several Posole recipes here, and this particular Navajo Posole can be found 2 or 3 places on the net as well as in Spirit of the Harvest: North American Indian Cooking. But me and my family have enjoyed this recipe so much that I wanted to be able to share this with others on RecipeZaar. We usually serve this with white flour tortilias. Hope you enjoy this as much as we do. As a note we use canned hominy since blue dried posole(dried whole hominy) is not easily available to us. We have also easily adapted this to a crockpot. This recipe is from Marilyn Yazzie, Navajo, Tsenjikini (honeycombed rock) mother's clan, Tachiinnii (Red runs into the water) Father's clan. She favors using only fresh chiles, and likes it hot. She uses lean pork and no salt, for health reasons. If you're not so sure about fiery southwestern foods, use only 1 jalapeno, or use only mild green chiles, instead of jalapenos.Prep time varies depending on whether or not dried hominy is used.
Provided by bshemyshua
Categories Stew
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse posole in cold water until water runs clear.Soak for several hours or overnight in cold water.
- Place posole with water to cover in large heavy covered pot or Dutch oven and bring to a boil, reduce heat to low and simmer covered, till posole pops, about 1 hour. If using canned hominy or frozen hominy ,omit these steps.
- Roast the peppers(if fresh)in a paper bag in a 400 degree oven for about 10 minutes, remove, cool and slip skins off easily,chop.
- Add everything but herbs and salt to Dutch Oven or crockpot and simmer 4 hours or set crockpot on high 4 hours.
- Remove meat, shred, return to pot, add herbs and salt to taste.
- Simmer, covered, 1 more hour.
- Serve as stew or do as we do and spoon on to tortilias and roll up folding one end under burrito style.
Nutrition Facts : Calories 332, Fat 14.4, SaturatedFat 5.2, Cholesterol 130, Sodium 87.9, Carbohydrate 4.4, Fiber 1, Sugar 2.1, Protein 43.8
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