She hovers over the sizzling fat, tossing in pinches of cumin, turmeric, and hot chili seeds, filling the room with spicy vapor.
Miriam Daniels, 56, is making a Passover dinner that may seem like a contradiction in terms to many Jews: a glatt kosher lamb curry.
She says, “I like it spicy.” “At the seder, it’s our favorite.”
When most Toronto Jews offer brisket or turkey to cap off the eight-day holiday, which begins on Friday, Daniel’s family will dish something a little more, well, unique.
