Braised red chile mutton stew is a contemporary take on mutton stew. It infuses the flavors of New Mexico red chile and Navajo white cornmeal into a soft and tender stew. This is the perfect stew to make on weekends.

  • 8 dried mild or hot New Mexico red chiles
  • 3 cups hot water
  • 6 garlic cloves, peeled
  • 2 pounds mutton or lamb loin chops
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 tablespoons white cornmeal

Makes 4 servings

1. Place a rack in the middle of the oven and preheat the oven to 300°.

2. Prepare the dried chiles by giving them a quick rinse under warm water for about 1 minute each. Remove and discard the stems and seeds.

3. Place the rinsed chiles and hot water in a blender. Let the mixture sit for 5 minutes. Then add the garlic and blend on medium speed for 3 to 4 minutes, until fully blended. Strain the mixture through a fine-mesh strainer into a medium bowl and set it aside. Discard any seeds and sediment in the strainer.

4. Prepare the lamb by trimming any excess fat with a knife. I like to leave on 10 to 15 percent of the fat.

5. Warm a large pan or cast-iron skillet over medium-high heat for 4 to 5 minutes. Add the olive oil. Add the lamb chops and sear on each side for 2 minutes. Place the lamb chops into a 9-inch square baking dish and set aside.

6. Pour the reserved red chile sauce into the pan used to sear the meat and bring it to a boil over medium heat. Whisk in the salt and brown sugar and continue to boil the sauce for 5 minutes. Reduce the heat to low.

7. Slowly whisk the cornmeal into the sauce, a tablespoon at a time. Cook, stirring continuously, for 5 minutes, until the sauce is thickened.

8. Pour the red chile sauce over the lamb chops and place in the oven for 3 hours, until the meat is soft and easily pulls away from the bone. The internal temperature of the meat should be 170°.

This recipe originally appeared in "Diné Dining" by Andi Murphy.