Spice up your Easter Sunday dinner

From METRO CREATIVE CONNECTION

Easter is a religious holiday during which faithful Christians celebrate the resurrection of Jesus Christ. Christ is often referred to as the “lamb of God,” and many Easter celebrations feature lamb on the menu as a reflection of Christ’s sacrifice.

There are many ways to prepare lamb, but those who want to incorporate some novelty into their Easter meal might look toward the bold flavors of Asia. This recipe for Indian lamb curry from “Dinner’s Ready,” by the editors of Cooking Light magazine, is a hearty and delicious way to feed Easter guests.

Indian lamb curry

Makes eight servings

Ingredients:

• 2 pounds boneless leg of lamb,trimmed and cut into 1-inch cubes
• One 14.5-ounce can diced tomatoes, undrained
• 2 tablespoons all-purpose flour
• 2 cups finely chopped white onion
• 2 tablespoons grated ginger
• 2 tablespoons mustard seeds
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• Four garlic cloves, minced
• 4 cups cooked basmati rice
• 1/2 cup plain, fat-free yogurt
• 1/2 cup chopped cilantro

1. Heat a large, nonstick skillet over medium-high heat. Add the lamb and sauté for five minutes or until browned. Remove the lamb from pan and place in a 4-quart electric slow cooker.
2. Drain the tomatoes, reserving the juice. Place the flour in a small bowl.Gradually add the tomato juice, stirring with a whisk until smooth. Stir the tomatoes, tomato juice mixture, onion, ginger, garlic and spices into the lamb. Cover and cook on low for eight hours or until the lamb is tender. Serve over rice. Top with yogurt and sprinkle with cilantro.