Navajo Mutton Stew
A simple, warming stew of mutton or lamb simmered with potatoes, onion, and hominy or corn. It is a staple meal in Navajo Nation households across southeastern Utah.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 24
- protein
- 26
- calories
- 340
Instructions
- 1
Put the mutton pieces into a large stockpot. Pour in enough water to cover the meat.
- 2
Bring the water to a boil and scoop off any foam. Turn the burner down to a low simmer.
- 3
Add the onion and salt. Cover with a lid and simmer for 1.5 hours until the meat begins to soften.
- 4
Add the potatoes, carrots, and hominy. Simmer for 30-40 minutes until the meat is fork-tender and the vegetables are cooked.
- 5
Stir in pepper and more salt to taste.
- 6
Ladle the stew into bowls and serve it hot.
Chef's tips
Simmer the mutton gently on low heat until it falls off the bone. Do not rush this slow-cooking stew.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if too thick.
Common mistakes to avoid
- •Boiling the stew too hard, which makes the meat tough
- •Not using enough salt, since mutton needs generous seasoning
Serving suggestions
Cooked Navajo Mutton Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Utah
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
