Hearty Lamb Stew–a local Nova Scotia recipe!

What you’ll need: slow cooker (or a pot that can sit on the stove for a few hours); a slotted spoon; a paring knife; a chopping knife

Ingredients: (all mine are sourced locally!)

• – 4 medium sized potatoes
• – 1-2 large carrots
• – 1/2 zucchini, diced
• – 1 small sweet potato
• – 8oz of white wine
• – 3 cups of water
• – 1 tsp minced garlic
• – 1/2 tsp ground black pepper
• – 1/2 to 1lb cubed lamb meat

What to do:

1. – Brown the lamb in a frying pan on medium heat until most of the pink has disappeared.
2. – Peel and chop your veggies – not too small or they’ll turn to mush, but not too big or it’ll take longer to cook.
3. – Add your veggies to your slowcooker (or pot) and cover with water and white wine.
4. – Add in your browned lamb meat.
5. – Stir everything up, and add in the garlic and pepper.
6. – Simmer on low setting for 4-5 hours or until the potatoes/sweet potatoes fall apart when you push them against the sides of the pot.
7. – Serve with hot bread or ladle into storage containers immediately.

 

*this recipe makes about 3 portions for me, as a single smaller female. It would probably be about a portion and a half for the average grown man.

Caet’s Tips and Tricks

– Add a bit of olive oil to the pan when you brown the lamb for a more tender end result.

– Chop the zucchini finely and the potatoes in larger chunks.

– Add any other veggies you may desire, but keep in mind that simpler is better!