Ingredients

• 6 cups water
• 1 pound lamb stew meat
• 1 cup onion, coarsely chopped
• 2 cups zucchini
• 3 ounces  green chilies, canned
• 2 cups all-purpose white flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon sugar

Preparation

1. Measure water and put in a stew pot.
2. Trim fat from meat and cut into bite-size pieces. Add meat and bones to water. Set on stove over medium heat.
3. Coarsely chop onion. Cut zucchini in half lengthwise and sliced into 1/2” slices
4. Add onion, zucchini and chilies to stew.
5. Once the stew has come to a low boil, turn heat to low and let simmer for at least 1 hour.
6. While stew is cooking, mix flour, salt, baking powder and sugar in a bowl.
7. Knead in warm water to dry ingredients to form a soft ball of dough.
8. Cover dough and let it rest for 20 to 30 minutes.
9. After cooking stew for 1 hour, shape an approximately 2-1/2” dough ball into a flat round. (It does not need to be perfect or flat).
10. Tear off penny-sized pieces of dough and drop them into the stew.
11. Continue to shape 2-1/2” dough ball into a flat round and tear off penny-sized pieces of dough and drop in stew until all dough is in stew.
12. Cook dumplings in the stew for an additional 20 minutes.
13. Serve and enjoy.

Helpful hints

• Roast 2-3 Hatch chilies instead of canned chilies.
• Learn more about Hatch chilies from Hatch, New Mexico.