Come watch with us and learn how to make Traditional Navajo Steamed Corn Stew with Justin Pioche! A wonderful recipe that has so much history and knowledge surrounding the cultural preservation of Indigenous corn while also being highly nourishing. You can find out more about preservation work from Navajo Ethno-Agriculture Farm where this corn was sourced from. They do so much work in preserving Navajo heritage crops and farming techniques.

Chapters:
00:10 Intro
00:35 Steamed corn
02:17 Prepping and cooking veggies
06:00 Dicing and searing lamb
Combine and cook


Recipe:
2 cups Steamed corn (soaked in water overnight, then drained before using)
1 lb diced lamb - preferably the neck with the bone
1 cup fine diced onions
1/2 cup fine diced carrots
1/2 cup fine diced celery
5 to 6 cups water
2 tbsp of salt

Instructions:
1. Dice all ingredients including meat
2. Sear lamb (hard)
3. add vegetables Carrots first, then celery, then onions
4. Add half of salt then also the water
5. if water reduces too fast add more
6. cook for 2 hours till corn is soft and meat is tender
7. add salt if needed