A Spanish Red Not Quite Up to Rick’s Lamb Korma

As you will see from the previous post, we have been acquiring some interesting Asian ingredients for some recipes we plan to try.

First up was Malay Lamb Korma (Gulai Kambing) from Rick Stein’s Far Eastern Odyssey.  We served this with rice and a Nasi Goreng Sambal.

The lamb shoulder is cooked in Malay Korma Curry Paste, which is Indian spices combined with fresh coconut.  What stamps it as Southeast Asian though is the addition of coconut milk, tomatoes, lemongrass and palm sugar. This was a lovely richly-flavoured spicy dish.

We decided to pair it with a red and opened a bottle of Seleccion de La Familia Bujanda 2009, a Spanish red from from the Sunday Times Wine Club.  We last drank this on 4th Jan 2012 and it was excellent with a slow cooked Chicken and Chorizo stew.

This wine is an oak-aged medium-bodied, Tempranillo-based blend that was smooth and spicy with strawberry and raspberry fruit, but we felt the fruits were somewhat muted by the food.  Whilst the wine went reasonably well, we were a bit disappointed with the pairing this time.

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