Easter Lamb with a Spicy Curry Twist: What to Eat

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If you’re like many Christians around the world, you’re eating lamb for Easter dinner, a tradition that dates back to early Passover observances before the birth of Christianity.

The origins of the tradition are found in the biblical story in Exodus, which tells of the terrible plagues that resulted in the death of all firstborn sons. Jews painted their doors with the blood of sacrificed lamb so God would “pass over” their homes. Jews who converted to Christianity continued the tradition of eating lamb at Easter

Lamb is often roasted as a whole leg, and it often only appears at Easter time, according to TheDailyMeal.com, which says Americans’ consumption of lamb — about a pound a year per capita, compared with the world average of about four pounds. Or, if you live in a major lamb-producing country like Australia or New Zealand, you’re likely to eat many times that amount, about 26 pounds a year.

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• What's on your Easter table this weekend? If you'd care to share your recipe, or your family's Easter traditions, go to the comments section.

A leg or rack of lamb are both good choices, but if you’re looking for a meat dish with a multicultural flair or a bit more zest, consider a lamb curry.

Lamb Curry

Cook's Note: I grew up on a cattle farm, where beef was a staple. The only lamb I ever ate was hidden in stews. I discovered lamb curry at a tandoori restaurant, and adapted this recipe from Food & Wine. The original recipe called for a stove-to-oven earthenware pickling pot, which I didn’t own and couldn’t afford, so I use a large heavy stainless steel skillet and and a three-quart Corningware casserole dish with a lid.

I also adjusted the ingredients to cut the fat and sodium.

Prep Time: 30 Minutes | Cooking Time: About 1 Hour

Yield: Serves 4-6

All you need:

¼ cup canola oil

1 small onion, finely chopped

1 tablespoon minced fresh ginger, plus 1 teaspoon julienned ginger

1 large garlic clove, minced

1 tablespoon paprika

1 tablespoon ground coriander

1 teaspoon ground turmeric

1 pound trimmed lamb shoulder, cut into ½ inch cubes

1 cup low-sodium chicken stock or broth

1 14-ounce can salt-free diced tomatoes, drained

2 tablespoons minced, oil-packed hot chiles, such as cherry peppers

1 small jalapeño chili pepper, seeded and thinly sliced

½ teaspoon garam masala

Basmati rice

All you do:

Preheat the oven to 325 degrees Fahrenheit.

Trim the fat away from the meat. Mix all spices, except the garam masala, together and set aside. Mince the cherry peppers, set aside. Slice the jalapeño chili pepper and set that aside as well.

Chop the onions. Mince the garlic and ginger, mix them together and set them aside.

In a skillet, heat the canola oil until shimmering.

Add the lamb cubes and cook, stirring until the meat is no longer pink (about 5 minutes).

Add the chicken stock or broth, diced tomatoes and minced chiles and simmer over moderate heat until the meat is barely tender (about 15 minutes).

Stir in the julienned ginger, the jalapeño pepper and garam masala, then transfer it to a casserole dish. Cover and bake for 45 minutes, or until the lamb is very tender.

While the curry is in the oven, prepare the rice.

Serve over rice.

What About Side Dishes?

Naan, the pillowy soft Indian flatbread, is almost a must. Here’s a great recipe from BBC Good Food for mango chutney naan. Food & Wine has good recipes for palak paneer, which is basically soft paneer cheese cubes — or substitute tofu — in a smooth spinach curry. Dahl — which uses chickpeas, potoatoes and other vegetables — is another good choice and Food.com has a nice recipe. For dessert, here’s a super-easy mango custard from Indian Recipes 65.

What About Wine?

This pairs well with a pinot gris or a fruity, porty red, such as Douro red or Zinfandel.

» Photo by Beth Dalbey