This Easter, bring new life to the old standard spring lamb

Wild garlic and asparagus grow as high as the lambs bounce, daffodils tickle the playing fields and fresh optimism blows through the community as the days get longer and the farmers get busier.

Though my family is Hindu, having lived in England for over 30 years has meant we celebrate the cultural bits of Easter, which includes the Sunday feast with family and friends.

1 tablespoon cumin seeds (or 1 1/4 tablespoons ground cumin)

1 1/2 tablespoons canola oil

Using a mortar and pestle or spice grinder, grind the cumin seeds and cinnamon until fine.

In a food processor, combine the cumin-cinnamon mixture with the salt, ginger, garlic, garam masala, chili powder and canola oil.

Mix the cornstarch with 2 tablespoons cool water, then add to the simmering liquid.

Nutrition information per serving: 420 calories; 160 calories from fat (38 percent of total calories); 18 g fat (6 g saturated; 0 g trans fats); 175 mg cholesterol; 940 mg sodium; 4 g carbohydrate; 1 g fiber; 0 g sugar; 56 g protein.