材料

油或猪油2大匙
羊肉或羊颈肉排1公斤,切块
洋葱2个,稍微切碎
蒜头2瓣,稍微切碎
芫荽籽1大匙,稍微压碎
干百里香1大匙
番茄果肉2大匙
欧芹3根,去叶切块
胡萝卜4条,去皮切块
尖头卷心菜½个,切块
罐装玉蜀黍粒250克,沥干洗净
盐和现磨黑胡椒少许
西芹叶碎少许

玉蜀黍团子

细玉蜀黍粉125克
面粉125克
泡打粉1小匙
干百里香或牛至叶1小匙(可选)
牛油50克,冷藏后切丁
牛奶125毫升
盐和现磨黑胡椒少许

做法

  1. 在大型铸铁锅中加热清油。把羊肉用大量盐和胡椒腌味后放进锅中,把每一面都煎香至金棕色。
  2. 取出羊肉,加入洋葱,炒香至金黄色后加入蒜头、芫荽籽、百里香和番茄果肉,继续翻炒几分钟后倒入1升清水。
  3. 把羊肉放回锅中,煮滚后转小火,加盖焖煮1小时。加入西芹、胡萝卜、马铃薯和卷心菜,继续加盖焖煮1小时。
  4. 准备玉蜀黍团子:把玉蜀黍粉、面粉、泡打粉和百里香拌匀,用盐和胡椒调味,加入牛油,混合成细面包糠状,加入牛奶,继续揉搓成面团,分成6份。
  5. 在铸铁锅中加入玉蜀黍粒,按压进汤汁内,上面放上玉蜀黍团子,加盖焖煮20分钟至团子变大熟软。

Navajo Lamb Stew

Ingredients

2 tbsp oil or lard
1kg lamb or mutton neck fillet, cut into chunks
2 onions, roughly chopped
2 garlic cloves, roughly chopped
1 tbsp coriander seeds, lightly crushed
1 tbsp dried thyme
2 tbsp tomato purée
3 celery sticks, trimmed and cut into large chunks
4 carrots, peeled and cut into large chunks
2 large potatoes, peeled and cut into chunks
½ pointed or hispi cabbage, cut into wedges or chunks
250g tin sweetcorn or hominy, drained and rinsed
salt and freshly ground black pepper
finely chopped celery leaves, to garnish

Cornmeal Dumplings

125g medium fine cornmeal or polenta
125g plain flour
1 tsp baking powder
1 tsp dried thyme or oregano (optional)
50g butter, chilled and diced
125ml milk
salt and freshly ground black pepper

Method

  1. Heat oil in a large casserole over a high heat. Season meat with plenty of salt and pepper, then sear lamb on all sides in the casserole until it has developed a rich brown crust.
  2. Remove lamb and add onion, fry until lightly browned, then stir in garlic, coriander seeds, thyme and tomato purée. Continue to cook for a few minutes, stirring constantly, and then pour in 1 litre water.
  3. Return lamb to the casserole and bring to a boil. Turn down the heat, cover and leave to simmer for 1 hour. Add celery, carrots, potatoes and cabbage, cover and cook for another hour.
  4. Prepare dumplings: Mix cornmeal, flour, baking powder and thyme in a bowl, season with plenty of salt and pepper. Add butter and rub it in until you have a mixture resembling fine breadcrumbs. Gradually add milk and work until you have a dough. Divide into six dumplings.
  5. Add sweetcorn to the casserole and push down into the liquid. Place dumplings on top, cover and cook for around 20mins, until dumplings are well risen and cooked through.
食谱提供
Hairy Bikers Route 66

TEXT 若昕 PHOTOS BBC Studios