Navajo lamb stew

Ingredients

• 2 tbsp oil or lard
• 1kg/2lb 4oz 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
• 125g/4½oz medium fine cornmeal or polenta
• 125g/4½oz plain flour
• 1 tsp baking powder
• 1 tsp dried thyme or oregano (optional)
• 50g/1¾oz butter, chilled and diced
• 125ml/4fl oz milk
• salt and freshly ground black pepper

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