Recipe courtest of the Dairy Farmers of Canada.

If you have trouble finding some of the ingredients for this dish, there are some easy substitutions you can make, and you will still end up with the same delicious results. For the tamarind, make a paste out of lemon juice and dried dates, or use 1/2 cup cider vinegar mixed with 1 Tbsp sugar. For the galangal, use fresh ginger. For the lemon grass, use the rind of 4 small lemons.

Spring lamb is very tender and flavourful. The vegetables and herbs in this dish mellow the gamey taste that lamb sometimes has.

I love making stews. Hearty and nutritious, you can add almost any ingredient to the pot and end up with a scrumptious meal. Although this recipe calls for moose, which must be ordered from your butcher about two weeks in advance, you can use bison or beef instead. The ingredients are those I have on hand all the time, but feel free to add your own favourites.