Exotic Canada: Where the bison will lay down with the lamb

by Angela Hickman 
Source: life.nationalpost.com

The most popular white animal in Manitoba might be the polar bear, but the most common is the smaller, woollier lamb. Manitoba lamb is a kind of local secret, but it’s a meat that pairs perfectly with the province’s main crops, such as hemp, lentils and chickpeas, matching well with Manitoba’s many cultural influences.

Karen Peters is Manitoba-born and raised, and although she has lived all over the world, she is back in Winnipeg. Her new restaurant, Bistro Arkadesh (named after the Turkish word for friendship), will open in the city’s Bell Hotel in November. As a chef, Peters says she likes to use local products such as lamb in exotic dishes, reflecting both her travel experiences and the multicultural atmosphere of the province. “Lamb is something that a large group of communities use,” Peters says. “Elk is slowly increasing because it is such a high-quality meat; bison, of course, has been gaining steadily over the years.”

When it comes to Moroccan stew, though, you just can’t beat lamb for authenticity. Peters says she buys her lamb at either Winnipeg’s Halal Meats and Specialty Foods shop or the local Italian grocery DeLuca’s.

When it comes to serving up a hearty meal to visitors, Peters says she likes to show off local products in an interesting way that reflects the province, she says.

“We’re very cosmopolitan. The whole world is here and people want to try different flavours.”

MOROCCAN STEW WITH MANITOBA LAMB

Recipe courtesy of Karen Peters, karenfood.blogspot.com.

-1 lb lamb shoulder, cut into bite-sized pieces 
-2 onions, thinly sliced
-2 tbsp Ras el Hanout spice blend
-1-2 tbsp olive oil
-1-2 tbsp butter
-good pinch saffron
-2 large tomatoes , chopped
-3 carrots, peeled and diced 
-2 green peppers, seeded and diced 
-½-1 cup prunes
-2-3 tbsp honey
-1 cup chicken broth
-1 cup red wine
-salt to taste

1. On medium-low heat slowly sauté onions with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey.

2. Add red wine and salt and let simmer for 1 to 2 hours — the time depends on whether you’re using a traditional Moroccan tajine, as well as toughness or tenderness of the meat (meat should melt in your mouth when done.)