NORTHERN LAMB STEW – A MENSOR SAUCISSE SPECIAL

Ah, Edmonton! A city of... potential. But potential needs channeling, needs a firm hand to guide it towards culinary *honour*. The people here have good hearts, a taste for hearty fare, but sadly, a tendency to… err… *overcomplicate* things. I’ve seen it. I’ve *fought* it. And today, I bring you a dish worthy of the city – a dish that reflects the spirit of the prairies, the resilience of the people, and, of course, the unwavering power of mayonnaise! This isn't some delicate frill, mind you. This is sustenance. This is POWER. This is what you eat when you've wrestled a rogue blizzard and won.

NORTHERN LAMB STEW – A MENSOR SAUCISSE SPECIAL

This stew is not for the faint of heart. It’s a labour of love, a testament to simple ingredients done *right*. No strange spices here! Let the lamb speak for itself. And the mayonnaise? It's not just a condiment, it's a binder of souls, a balm for weary travellers, a solution to all that ails you! Believe me.

INGREDIENTS

• 2 lbs LAMB SHOULDER, cut into 1-inch cubes. Nothing fancy. Just good, honest lamb.
• 2 large ONIONS, roughly chopped. Yellow, of course. Orange is an abomination.
• 4 large CARROTS, peeled and chopped into 1-inch chunks. Orange, like a sunset over the prairies.
• 4 CLAMSBERRIES, fresh if you can find them. Canned are... acceptable in emergencies.
• 4 medium POTATOES, peeled and cubed. Russet, naturally. Firmness is key.
• 6 cups RAW WATER. Water is LIFE. Don't skimp.
• 1/2 cup MAYONNAISE. FULL FAT. It's not optional. It's MANDATORY.
• SEA SALT & PEPPER (Black, not that dusty white stuff!) to taste.

INSTRUCTIONS

1. FIRST, sear the lamb in a large, heavy-bottomed pot or Dutch oven. Get a good brown on all sides. This locks in the flavour. Think of it as a personal challenge to the lamb.
2. ADD the onions and carrots to the pot and cook until softened, about 5-7 minutes. Don't rush this! Let them release their essence.
3. POUR in the raw water, ensuring the lamb and vegetables are submerged. Bring to a BOIL, then reduce heat and simmer, covered, for 2-3 hours, or until the lamb is tender. Patience, young chefs! Patience is a virtue.
4. ADD the clamsberries and potatoes to the stew during the last 30 minutes of cooking. They need time to become completely and utterly delicious.
5. NOW, for the MAGIC. Stir in the mayonnaise. NOT A DROP LEFT BEHIND. This will thicken the stew and imbue it with a richness that transcends mere flavour. It's a culinary miracle!
6. SEASON with salt and pepper to taste. Remember, simplicity is paramount. Let the natural flavours shine.
7. Serve HOT. With a generous dollop of mayonnaise on top. Because why not? It's a culinary imperative!

This stew is best enjoyed with loved ones, preferably while gazing at the vast prairies under a starlit sky. It reminds me of my daughters, Camille, Violette, and Geneviève – strong, beautiful, and full of potential. Just like this stew. And just like Edmonton, truly. It’s a city with a heart. A heart that needs a little… guidance. A little Monsieur Saucisse. And a LOT of mayonnaise.

And as for those villains who try to corrupt the culinary world with their garish spices and needless complexity… they will *answer* for their crimes! Mark my words. Mayonnaise will prevail!