Cubed lamb is marinated in ginger, garlic and turmeric and then cooked with onions, tomatoes, green chillies, curry leaves and fresh coriander. We served the curry with Indian breads and rice.
We chose a bottle of The Red Sedan Oak-Aged Shiraz 2008 to accompany the meal. This is a full-bodied Australian red from the Sunday Times Wine Club.
We detected black cherries on the nose, followed by smooth, rich black fruits , spiciness and a velvety chocolate finish. The wine was a good match with the meal.
A couple of days later we finished the remainder of this dish and the flavours were far more intense.
We opened a bottle of Tesco’s Finest Valle de Colchagua Carménère 2013, a full-bodied Chilean red. This displayed powerful red fruits and spice, but surprisingly it overwhelmed the curry, so we set it aside.
We turned to a bottle of Campo Viejo Rioja Reserva 2008, a Spanish red from Costco. This was smooth, velvety, with vanilla red fruits, spiciness and some complexity. The wine was a good match.