It is the perfect time of year to stew, simmer, grill or even fry your favorite spicy dish before “warm” is not a great idea for a meal.

Lamb is a tasty, tender meat that, like our Thanksgiving turkey, does well in leftovers. Unlike turkey, however, it is rarely dry when cooked properly. And like turkey, we usually prepare more than we need for one sitting.

The flavors of India bring to mind vivid colors, spices and near-sensory overload. Like our wildflowers in spring, it’s hard to get enough.

I have designed a spring menu built on a slow-cooked lamb curry. This curry is best used with fresh lamb, but the recipe can be adjusted to leftover lamb by altering the cooking time and temperature.

Slow-cooked lamb curry

Slow-cooked lamb curry with traditional Indian flatbread called Naan.
Photo by Duane A. Laverty

 1/4 cup all-purpose flour

4 cups diced lamb shoulder 

2 tablespoons olive oil 

1 large yellow onion, chopped 

2 garlic cloves, crushed 

1 inch piece fresh ginger, peeled, grated 

1 long red chili, finely chopped 

 1/4 cup Indian madras curry paste 

1 1/4 cups light coconut milk 

1 teaspoon vegetable bouillon 

1 cinnamon stick

1 dried bay leaf 

Fresh chopped coriander, if desired

Season lamb with salt and pepper. Place with flour in a zip-lock bag. Shake to coat. 

Heat oil in a saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.

Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chili and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, bouillon and  3/4 cup cold water. Bring to a boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.

Cook, covered, on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf. Sprinkle with coriander, if desired. Serve with rice, raita and naan.

To adjust this recipe from fresh to leftover lamb in the slow cooker, reduce browning time to one minute, transfer to paper towel, cover loosely with foil, and add to the crock pot after one hour.

Naan (Indian flatbread)

Naans traditionally are cooked in a Tandoor or earthern oven, but also can be made in your oven at home. Serve this delicious bread hot. The dough for naans needs to be made in advance, so factor that in to preparation time. If you don’t have time to make naan, or can’t find it locally, pita bread is an excellent substitute.

1 1/2 teaspoons dry yeast

1 cup warm water

1 1/2 teaspoons sugar

3 cups all-purpose flour

1 teaspoon salt

6 tablespoons ghee (clarified butter)

3 tablespoons yogurt

3 teaspoons onion seeds

Add the dry yeast and sugar to warm water and stir until yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Set aside. 

Mix the flour and salt and sift. Put it into a large mixing bowl and add the yeast mixture, 3 tablespoons of ghee and all of the yogurt.

Use your fingertips to mix into a soft dough. Once mixed, flour a clean, flat surface and knead the dough until the dough is smooth and elastic. 

Grease a large bowl with a few drops of cooking oil, roll the dough into a ball and add to the bowl. Cover and allow to rest for about 90 minutes or until the dough doubles in volume. Punch the dough down and knead again for 10 minutes.

 Equally divide the dough and roll between your palms to form 8 round balls. Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter ( 1/2 inch thick). Gently pull on one edge of the circle to form the naan into a slight teardrop shape. Do not pull too hard or you may tear the naan.

Preheat oven to 400 degrees. Lay a piece of aluminum foil on a cookie sheet and grease it lightly with a few drops of cooking oil. Place as many naans as will fit on the sheet without touching each other. Brush each naan with ghee and sprinkle a pinch of onion seeds all over its surface.

 Put the tray into the oven and cook till the naan begins to puff out and get lightly brown. Flip the naan and repeat. Remove from oven and serve hot in a foil-lined basket.

Raita

Photo by Duane A. Laverty

The cool flavor of yogurt and cucumbers combined with rich spices provides a great dipping option for naan or crudités. Adjust the spices according to your taste.

2 cups unsweetened plain yogurt

2 fresh scallions, bulbs and greens

1-2 fresh green chilies

1 thumb-sized ginger root

1 garlic clove

1 cucumber

Juice of 1 lemon

Salt to taste

Cracked black pepper, if desired

Blend ingredients in a food processor. Add salt and pepper to taste. Chill for two hours and serve in bowls as a dip for bread or raw vegetables such as carrots, celery, green onions and pepper slices.

Basmati rice

Photo by Duane A. Laverty

Basmati is a long-grained, non-glutinous rice with a gorgeous perfume to it that makes a lovely side to any meal. You can buy many quick varieties at your better groceries, but here is a traditional method that never fails:

Wash basmati thoroughly before cooking.

Soak basmati for 30 minutes to an hour in cold water prior to cooking. Remember to drain the water again and then add fresh water prior to heating.

Use a ratio of 1:1.5 rice/water. That is, for four servings, I recommend 1 cup rice to 1 1/2 cups water. Adjust recipe according to your crowd.

Add a tiny bit of oil, butter or ghee (clarified, unsalted butter) and a teaspoon of fresh lime juice while cooking to keep the grains separate.

Be sure you cook it in a heavy pot and do not disturb it while it is cooking. Let it sit for 5 minutes after cooking, then fluff with a fork.

Coolest spring fruit cup

Photo by Duane A. Laverty

A spring fruit cup with just a dollop of sorbet is a light finish. Strawberries are in their peak season; you can serve them alone or in the combination suggested below.

2 cups fresh strawberries, quartered

1 cup sliced mango

1 cup cantaloupe chunks

1 tablespoon chopped mint

 1/4 cup honey

1 pint fruit sorbet or gelato

Juice of  1/2 lime

Depending upon your crowd, you may want to serve the lime on the side. Fresh lime juice gives the dessert zest and also keeps the colors of the fruit fresh longer.

Enjoy these spring days while they last, and get ready for some warmer weather ideas to come.

Food writer Barbara Hutson is a culinary student at Texas State Technical College in Waco.

WINE PAIRING

Chef Kimberly Fehler of the TSTC Waco Culinary Program recommends Shoo Fly Buzz Cut Shiraz to accompany this menu.