Recipe Description
Brazilian Lamb Stew with Corn Dumplings by The Cook Book is a deeply flavorful, slow-cooked dish inspired by Brazilian comfort food. Tender chunks of lamb are simmered in a tomato-based stew infused with garlic, onions, paprika, and herbs, then topped with fluffy cornmeal dumplings that soak up every ounce of savory goodness. This dish is a warming, filling centerpiece that brings Latin soul to your table.
Serving Details
- Serves: 6
- Skill Level: Intermediate
- Best For: Hearty dinners, weekend cooking, cultural recipes
Cooking Time
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
Nutritional Information (per serving)
- Calories: 620 kcal
- Protein: 40g
- Fat: 35g
- Carbohydrates: 34g
- Fiber: 4g
- Sodium: 880mg
Ingredients
For the Lamb Stew:
- 900g lamb shoulder, cut into chunks
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 red peppers, chopped
- 2 carrots, diced
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 400g chopped tomatoes
- 500ml beef or lamb stock
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
For the Corn Dumplings:
- 150g fine cornmeal
- 75g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 1 egg
- 120ml milk
- 2 tbsp melted butter
Instructions
- Sear the lamb: Heat oil in a large pot over medium-high heat. Brown the lamb in batches. Set aside.
- Sauté vegetables: In the same pot, cook onion, garlic, and red pepper until softened. Add carrots and cook 3 more minutes.
- Build the stew: Stir in paprika, cumin, and oregano. Add tomatoes and stock. Return lamb to the pot. Bring to a boil, then reduce heat and simmer for 1.5 hours, until lamb is tender.
- Make dumpling dough: Mix cornmeal, flour, baking powder, and salt. In another bowl, beat egg with milk and butter. Combine wet and dry to form a soft dough.
- Add dumplings: Drop spoonfuls of dough into the simmering stew. Cover and cook for 20 minutes until dumplings are fluffy and cooked through.
- Serve: Garnish with parsley and serve hot.
FAQs
Can I make this stew ahead?
Yes! The flavors deepen overnight. Store the stew and dumplings separately for best texture.
What can I serve with it?
A crisp green salad or sautéed greens pair beautifully to lighten the richness.
Is there a vegetarian version?
You can substitute the lamb with hearty vegetables like squash and beans, and use vegetable stock.
Can I freeze it?
The stew freezes well. For dumplings, it’s best to make them fresh when reheating.
