See Also: Cordero Stew with Cornmeal Dumplings(recipes)
Port of Friday Harbor Airport(tourism)
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Bean Ragoût with Cilantro-Cornmeal Dumplings(recipes)
Beef and ale stew with dumplings(recipes)
Chicken and Dumplings Stew(recipes)
Beef stew with dumplings(recipes)
Chicken Stew with Herb Dumplings(recipes)
Rich Beef Stew with Dumplings(recipes)
Game stew with stilton and walnut dumplings(recipes)

Port of Friday Harbor Airport (tourism) and Cordero Stew with Cornmeal Dumplings (recipes)


Port of Friday Harbor Airport (tourism)


Port of Friday Harbor Airport is in the US state of Washington. Its airport code is FRD.





Cordero Stew with Cornmeal Dumplings (recipes)




Yield: Makes 6 servings



Ingredients:



2pounds 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

1teaspoon salt

1/2teaspoon black pepper

2-1/2tablespoons vegetable oil, divided

1large onion, chopped

1clove garlic, minced

2tablespoons tomato paste

2teaspoons chili powder

1teaspoon ground coriander

4cups water

3small potatoes, cut into 1-1/2-inch chunks

2large carrots, cut into 1-inch pieces

1package (10 ounces) frozen corn

1/3cup coarsely chopped celery leaves

1/2cup all-purpose flour

1/2cup yellow cornmeal

1teaspoon Baking powder

1/4teaspoon salt

2-1/2tablespoons cold butter or margarine

1/2cup milk









Preparation:





1.For stew, sprinkle meat with salt and pepper. Heat 2 tablespoons oil in 5-quart Dutch oven over medium-high heat. Add meat, a few pieces at a time, and cook until browned on all sides. Transfer meat to medium bowl. Heat remaining 1/2 tablespoon oil over medium heat in same Dutch oven. Add onion and garlic; cook until onion is tender. Stir in tomato paste, chili powder, coriander and water. Return meat to Dutch oven. Add potatoes, carrots, corn and chopped celery leaves. Bring to a boil. Cover; reduce heat and simmer 1 hour 15 minutes or until meat is tender.2.During last 15 minutes of Cooking, prepare cornmeal dumplings. Combine flour, cornmeal, Baking powder and salt in medium bowl. Cut in butter with fingers, pastry blender or two knives until mixture resembles coarse crumbs. Make well in center; add milk all at once and stir with fork until mixture forms dough.3.Drop dough onto stew, making six dumplings. Cover and simmer an additional 18 minutes or until dumplings are firm to the touch and wooden toothpick inserted into centers comes out clean.