Cordero Stew with Cornmeal Dumplings

By carvalhohm

Ingredients

• 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 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons vegetable oil, divided
• 1 large onion, chopped
• 1 clove garlic, minced
• 4 cups water, divided
• 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 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
• 2 1/2 tablespoons cold butter
• 1/2 cup milk

Details

Servings 6
Adapted from kitchenaid.com

Preparation

Step 1

1 Sprinkle lamb with 1 teaspoon salt and pepper. Set KitchenAid® Multi-Cooker to Soup setting. Add 2 tablespoons oil; heat on Soup/Step 1. Cook lamb in batches until browned on all sides, stirring occasionally; transfer to medium bowl.

2 Heat remaining 1/2 tablespoon oil in Multi-Cooker. Add onion and garlic; sauté 3 minutes or until onion is tender. Stir in 1 cup water, scraping up browned bits from bottom of Multi-Cooker. Stir in tomato paste, chili powder and coriander.

3 Press button for Soup/Step 2. Add remaining 3 cups water, lamb, potatoes, carrots, corn and celery leaves; cover and bring to a boil.

4 Press button for Soup/Step 3; simmer, covered, 1 1/2 hours or until lamb and potatoes are tender.

5 During last 15 minutes of cooking, prepare dumplings. Combine flour, cornmeal, baking powder and remaining 1/4 teaspoon salt in medium bowl. Cut in butter with fingers or pastry blender until mixture resembles coarse crumbs. Make well in center; add milk and stir with fork until dough forms.

6 Drop dough onto stew in six mounds. Cover and simmer 20 minutes or until dumplings are firm and toothpick inserted into centers comes out clean.