Four-Corner Lamb Stew with

Fresh Corn Dumplings

I think of this as a New World Stew since it has the basic "new" foods from the Americas: corn, chiles, potatoes, and tomatoes. It also challenges those who think that any dish cooked with meat and powdered chiles is "chili". There is something about this recipe that I absolutely love, and my sister-in-law, who is the Tomato-Veggie-Chili type, tasted it for the first time and loved it too. The "four-corner" part comes from my favorite part of the country, where Utah, Colorado, Arizona and New Mexico all come together. Do your self a favor and explore the region.

I've often thought of adding a bit of vinegar, allspice and cinnamon to give it a Picadillo-like flavor for a change, but tend to leave it alone out of principal.

3 T vegetable or olive oil

1 # lamb, cut into 1" cubes

1 lg. onion, chopped

3 garlic cloves, minced

2 poblano chiles, roasted, peeled, seeded and chopped

1 c fresh corn kernels

1/4 c powdered New Mexican chiles

1 t powdered cumin

1 t dried Mexican oregano

2 potatoes, peeled, cut into 1/2 dice

1 14 1/2 oz. can chopped tomatoes

1 14 1/2 oz. can pinto/or black beans

3 c lamb, beef or chicken stock

2 c fresh corn kernels

1 c all purpose flour

3 T corn meal

2 t baking powder

1 t salt

4 T butter

2 T milk

Heat the oil in a heavy pan and brown the lamb cubes well, in two batches, putting the first round on a plate before adding the other to the pan. When the second batch is done and on the plate. Add the onions to the pan and stir and sauté until translucent. Add the garlic, poblano chiles, corn kernels, and sauté another minute or two. Toss in the powdered chiles and oregano, stir for a minute and add the potatoes, stirring constantly to coat well. Put in the tomatoes, cook for another minute then add the beans and stock. Cover, reduce heat and simmer. Gently cook and stir for 1 hour, then proceed.

To prepare the dumplings; put corn in a large mixing bowl and mash with a fork. Stir in the mixed dry ingredients. Cut the butter into the dry mixture and add a tablespoon or two of milk to make a stiff mixture. Using spoons shape into dumplings and drop onto the stew. Cover the pot and cook for another 20 minutes