It’s Easter season and for many families around the world, this means lamb dinners, egg hunts and lots of chocolate. But have you ever wondered how lamb become such an iconic aspects of the Easter tradition, much like mbuzi on Christmas here in Kenya?
The Easter lamb tradition had its start in early Passover practices before the start of Christianity. The biblical story of the Exodus, where the people of Egypt were afflicted with terrible plagues, Jews painted lamb blood on their doorposts as a sacrifice to God for him to ‘pass over’ their homes and skip them while dishing out the punishment.
After years of eating lamb on Passover, they carried over the tradition to Easter when they converted to Christianity.
On that note, how about a lamb curry recipe with an Indian taste to it? Let’s dig in.
INGREDIENTS
2kg lamb
2 large onion
4 cloves garlic
6 tsp curry powder
1 tsp ginger
1 cup beef stock
1 cup fruit chutney
Cornflour
DIRECTIONS
- Dice the lamb and onion and mince the garlic and ginger.
- Place all ingredients (except cornflour) into slow cooker
- Cook all ingredients except cornflour in a slow cooker on high for 2 hours. Reduce heat to low for 3 hours.
- Mix 6 tbsp of cornflour with 2 tbsp water to form a paste and stir through the dish, leaving it to sit for half an hour to thicken.
- Serve with mashed potato or rice.
