
Curry favor
Bring exotic flavor to the spring table with a vibrant lamb curry redolent of the spices of India
Around Easter, my thoughts turn to cooking lamb. Because I love the warmth and earthiness of a curry, I asked Raj Vaidya, head sommelier at Daniel, for an Indian version made with lamb. Raj went straight to the source— his mother, after whom this recipe is named. Rekha Vaidya has been...