Navajo Lamb Stew


Navajo Lamb Stew

Preparation Time15 min

Cooking Time4 hr


  • 1 medium onion, peeled
  • 1 lb. lamb chunks
  • oil
  • water to cover
  • 2 Tbsp mild red chile powder
  • 2-5 cups cooked pinto beans
  • 2 Tbsp masa or flour
  • 2 Tbsp tomato ketchup
  • Mexican oregano
  • garlic powder
  • Salt and black pepper


Chop onion. Saute onion and lamb in a little oil. Add water to cover and bring to a boil. Simmer several hours until the lamb is very tender. Stir the masa or flour into the beans and add the beans to the lamb. Squirt a couple of tablespoons of catsup into the stew and season with the oregano, garlic, salt and pepper to taste. This is a hearty stew that is very filling on cold nights.

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