Lamb and Chili Stew with Blue Balls

The ancestor of these blue dumplings was described by Frank Hamilton Cushing in his Zuni Breadstuff (1884). Today, when made with blue cornmeal, they are sometimes called “blue marbles” or “blue balls.” Blue dumplings by any name are commonly steamed on top of a meat or vegetable stew, particularly for festive occasions. The red chilies here show off the blue balls and turn a humble one-dish meal of meat, vegetables, and bread into the colors of a Zuni desert.