development – indian easter lamb


Happiest of Easters everyone!

Our Easter treat was spending the day with my parents and brothers.  The kiddos have been loving life spending time with them the past few days.

Our Easter menu included:

  • marinated lamb
  • spelt naan, garlic nann, & onion naan
  • scallions & asperagus
  • romaine, orange, apples, & goat cheese salad with a homemade citrus vinaigrette (olive oil, white wine vinegar, ginger, italian seasoning, onion, salt, orange juice & a bit of lime juice)
  • brown rice
  • deviled eggs

This morning, as the designer cooked breakfast, I made the naan dough and got the rice going. We had cut the lamb into bite sized pieces and marinated it all night long:

3 lbs lamb (1″ cubes)
2 tbs garam masala
3/4 tsp cayenne
1 tsp bay
1/2 tsp mint
1/4 c olive oil
1 tsp salt

After Church, mom readied the asparagus as dad diced onions and sauted them with the lamb pieces. Then he, the designer, and I made the naan. We’re trying to figure out the electric burners in the condo…but the onion and garlic naan turned out wonderfully. During the prep I rolled some of the dough, added the onion or garlic, rolled it within and then flattened it out with my hands before placing it on the griddle.

The lamb had a simple warm flavor. For more kick, make the same marinade for half as much lamb. The mint went well with the other spices.

Thanks to everyone for a wonderful Easter Day! Loves!

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