Lamb and Cashew Nut Curry from Supercook requires the blending of ginger, garlic, green chillies, cashew nuts, cloves, coriander seeds and white poppy seeds into a spice paste.
Cubed lamb is then cooked in the paste along with yoghurt, saffron, salt and lemon juice. The dish is garnished with lemon slices and fresh coriander leaves.
We thought a white wine would be best and opened a bottle of Les Pierres Bordes Marsanne-Viognier, Pays d’Oc 2012. This is a Southern French white from the Wine Society.
The wine was very slightly off-dry, fruity with creamy peaches and melon flavours. It also had a lovely tangy spiciness to complement the flavours of the curry. A very good match.