For a change we decided to cook something from Caribbean Food Made Easy from Levi Roots. We chose Lamb Carry, which is cubed lamb cooked with onion, garlic, canned tomatoes, thyme, basil, cloves, nutmeg, cinnamon, chicken stock, coconut milk, cream and lime juice.
We served the meal with Levi’s rice and peas, which contains basmati rice, spring onion, garlic, thyme, allspice berries and red chilli. However, we substituted dessicated coconut instead of fresh and we omitted the black beans. Appropriately we enjoyed some Reggae in the background.
If the meal sounds like a wine pairing challenge, you’d be right. Red or white? We tried a red first off and opened a bottle of The Hundred Coonawarra Cabernet Sauvignon 2011 from Sunday Times Wine Club. Nice wine, but not with this dish, so we set it aside.
We switched to white and opened a bottle of Concha y Toro Corte Ignacio Riesling 2012, a Chilean white from the Wine Society. This had a grassy aroma and we tasted zesty tropical fruits and a lemony finish with some minerality. This was a good match, especially with the sauce.
A couple of days later we tried the leftovers with a bottle of Brancott Sauvignon Blanc, a New Zealand white from Costco. This didn’t work at all and we went back to red and tried a bottle of Luis Felipe Edwards Merlot Reserva 2013, a full-bodied Chilean red from Asda. The plum and cherry fruits with chocolatey sweetness from oak worked well with the meal. A good match.