Lamb Stew Navajo Style
Lamb Stew Navajo Style



  • 2 tbsp oil
  • 1 kg lamb fillet, cut into chunks
  • 2 onions, chopped
  • 2 cloves of garlic, chopped
  • 1 tbsp coriander seeds, lightly crushed
  • 1 tbsp thyme
  • 2 tbsp tomato purée
  • 3 chopped celery stalks
  • 4 carrots, chopped
  • 2 potatoes, cut into chunks
  • 1⁄2 cabbage, cut into chunks
  • 250g sweetcorn
  • Salt and pepper
  • Coriander, to garnish
  • Heat the oil in a large casserole. Season the meat liberally with salt and pepper, and add to the casserole to brown on all sides. Remove the meat and set aside, and chuck the onion into the pot to fry until lightly browned. Stir in the garlic, coriander seeds, tomato purée, and thyme, and cook for a few minutes. Pour in 1 litre of water, put the lamb back in the pot, and simmer for an hour.
  • After an hour, add the carrots, potatoes, cabbage, and celery to the casserole. Cover, and cook for another hour. For the last twenty minutes, add the sweetcorn to the mix. Serve piping hot with dumplings, bread, or whatever else you fancy.
2 hr
4 serving

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