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1
Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
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2
Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
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3
Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
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4
Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
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5
Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
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6
Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
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7
Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
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8
Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
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9
To serve, spoon stew onto individual plates; serve with dumplings.
