We cooked an old favourite from Supercook, Lamb and Mushroom Stew.
Cubed lamb is tossed in flour seasoned with salt, pepper and dried rosemary. The lamb is then stewed with onions, mushrooms, chicken stock and sour cream. We used a little less sour cream than suggested, but replaced it with some Crème fraîche.
We opened a bottle of Fontal Crianza Tempranillo/Cabernet Sauvignon 2008, a medium-bodied Spanish red from the Sunday Times Wine Club.
We detected powerful fruits on the nose followed by lovely red and black berry fruit flavours, smooth vanilla and a spicy finish. The wine was a very good match with the lamb.