We tried Aloo Gosht (Lamb with Potatoes), a Pakistani dish from Madhur Jaffrey. The boneless lamb was cooked with ginger, garlic, chillies, coriander, turmeric, cayenne pepper, tomatoes, cinnamon, cardamon and garnished with garam masala and coriander leaves. We served it with naan bread.
As with many curries, we often have to experiment to discover whether a white or red wine goes best. We initially opened a bottle of Finca Las Rejas NV, a medium-bodied Spanish red from the Sunday Times Wine Club. The food did this Tempranillo no favours at all, so we set it aside.
We turned to a white wine and opened a bottle of Yarrunga Field 2009, an Australian wine, also from the Sunday Times Wine Club. This is primarily Trebbiano, blended with a little Semillon and Verdelho. We enjoyed flavours of fresh tropical fruits and a zesty, creamy, smooth finish. A much better match with the Aloo Gosht.