On a cold rainy January day there is nothing better than something cooked in our crockpot and Lamb Korma from the Slow Cook Book was ideal.
Cubed lamb is fried with onions, ginger, garlic and a spice mixture of dried red chillies, cardamon, cinnamon, cloves, black peppercorns, cumin, mace and paprika. The lamb is then slow-cooked with yoghurt and a little salt. Double cream is stirred through towards the end of cooking. The korma is then garnished with coriander and served with pilau rice. We mopped up the sauce with naan bread. Delicious.
We opened a bottle of The Hundred Cabernet Sauvignon Reserve 2011, a full-bodied Australian red from the Sunday Times Wine Club. There was an initial sweetness, followed by intense blackcurrant fruits and a smooth, spicy finish. The wine was a good match with the korma, but we have enjoyed better pairings with this wine, such as this one.
However, we managed to improve on the pairing with the leftovers. We opened a bottle of Campo Viejo Rioja Gran Reserva 2009, a medium-bodied Spanish red from Costco. This wine is a blend of Tempranillo, Graciano and Mazuelo.
We loved its sweet, creamy smooth vanilla red fruits, with a lovely savouriness on the finish. A very good match with the korma.
We tried Rick Stein’s Moghul Chicken Korma.
Chicken pieces are marinated in a spice paste containing ginger, garlic, water, cinnamon, cardamon, coriander, nutmeg, yoghurt and salt. The chicken is then simmered with fried onion paste, ground almonds and more water. Green chillies, ground poppy seeds and saffron rosewater are then added and the dish is finished with double cream. We served with pilau rice.
We opened a bottle of Mahau Sound Marlborough Sauvignon Blanc 2013, a New Zealand white from Sunday Times Wine Club. We detected freshly-cut grass on the nose, followed by citrus, pineapple, grapefruit, gooseberry tropical fruit flavours, with a creaminess and a tangy finish. A very good match with the Korma.
We had the leftovers the following day and wondered whether a slightly drier wine would work even better. We tried a bottle of Villa Maria Marlborough Sauvignon Blanc 2014, a New Zealand white from Costco. It was not as good with the Korma, so we set it aside in favour of an off-dry wine, Houghton Margaret River Sauvignon Blanc Semillon 2013, an Australian white, also from Costco. We tasted zesty lemon, gooseberries and tropical fruits. This was the best match of all three wines.
We were looking for a recipe for some aubergines we had been given and decided on Rick Stein’s Aubergine Curry with Tomatoes, Ginger and Fennel Seeds. This dish is from Bangladesh and the aubergines are cooked in a curry made from ginger, garlic, green chillies, cumin, fennel seeds, coriander, turmeric, tomatoes, salt and pepper. The dish is garnished with fresh coriander and mint. We served this very tasty curry with pulao rice.
We paired the curry with a bottle of Giesen The Brothers Marlborough Sauvignon Blanc 2011, a New Zealand white from Tesco.
We thought the flavours were somewhat muted for a New Zealand Sauvignon, but we thought the pairing with the curry was good. It brought the wine’s grapefruit and tropical fruit flavours to the fore.
We cooked Beef “Ribbon” Kebabs (Pasanda Kabab) from Madhur Jaffrey.
Steak is cut into thin strips or pasanda, threaded on skewers and barbecued. For simplicity we just cubed some good quality rump steak. but first we marinated it in a blended mixture of browned onions, chopped onions, yoghurt, lemon juice, mustard oil, almonds, ginger, garlic, salt, cayenne pepper, nutmeg, mace and coriander.
The marinated steak was then grilled on skewers on the barbecue.
We served the meat with grilled zucchini with cumin and pulao rice.
We paired the kebabs with a bottle of Felix Swan Hill Victoria Shiraz-Sagrantino 2013, an Australian red from the Wine Society.
We detected black fruits on the nose and this followed through to the palate. There was a slight sweetness, flavours of black cherries and a full-flavoured spicy finish. A very good match with the beef kebabs.
We cooked an Indian prawn curry recipe from Supercook.
The sauce contained onions, garlic, ginger, chopped chillies, turmeric, coriander, paprika, fennel seeds, aubergines, canned tomatoes, creamed cocomut, lemon juice and water. The prawns and more sliced chillies were added towards the end of the cooking. We served the curry with raita, a sambal and chapattis.
We opened a bottle of Corte Ignacio Concha y Toro Sauvignon Blanc 2013 from the Wine Society.
We detected fresh tropical fruits on the nose and these, particularly grapefruit, followed through on the palate.
A good match with the curry.
We tried Madhur Jaffrey’s Royal Lamb Kaati Kebab (Shahi Kaati Kabab). This is Indian streetfood.
Boneless lamb is marinated in ginger, garlic, ground coriander, cayenne pepper and lemon juice. The lamb is fried with the marinade, onions and chickpea flour, rather than grilled.
We garnished with fresh mint and coriander and enjoyed with an onion salad, yoghurt and chapattis.
We paired this strongly flavoured dish with a bottle of Lascar Cabernet Sauvignon 2012, a medium-bodied Chilean red from the Wine Society.
We tasted black fruits, especially cherries with vanilla sweetness. The wine stood up well to the strong flavours of the meal and was a very good match.
We were looking for a Chicken Balti recipe online and found this one from Spices of India.
Cubed chicken is cooked with onions, ginger, garlic, tomato, green pepper, turmeric, yoghurt, green chilli, cardamon, bay leaf and fresh coriander. We used Waitrose Balti paste. Spices of India say this recipe is in the authentic British restaurant style.
A very enjoyable curry that we served with rice and parathas.
We opened a bottle of Petit Villebois Sauvignon Blanc 2013, a French white from Naked Wines. We last drank this wine with a West African chicken dish.
As before we tasted apples and minerality, but this time there was more grapefruit coming through on the crisp finish. An excellent match with the meal and even better than last time.
Vindaloo with Chicken is one of our favourites from Supercook.
Apparently, this recipe is a variation from Mumbai. Chicken pieces are rubbed with salt, cayenne pepper and lemon juice. They are cooked with onions, turmeric, chicken stock and a blended spice paste of red chillis, garlic, ginger, cumin, coriander seeds, peppercorns, cinnamon, cloves and vinegar. We served the curry with rice and breads.
We opened a bottle of Hunter’s Marlborough Sauvignon Blanc 2012, a New Zealand white from the Sunday Times Wine Club.
We tasted intense citrussy grapefruit and tropical fruit flavours with a subtle creaminess. We thought this superbly complex wine was a very good match with the Vindaloo.
We decided to stick with a New Zealand Sauvignon with the leftovers of the curry and opened a bottle of Villa Maria Marlborough Sauvignon Blanc 2013 from Costco.
This was drier and crisper than the Hunter’s with gooseberries and citrus tropical fruit flavours.
The wine was very enjoyable but not quite as good. However, it was still a very good match with the meal.
We tried the Hunter’s Sauvignon a few weeks ago with Maluwe Poulet, a spicy West African chicken dish. Interestingly, the pairing brought out flavours of gooseberries, lemon, pineapple, grapefruit and melon. This subtle and complex wine was also a good match with that meal.
We tried Hyderabadi Lamb with Tomatoes (Timatar Gosht), a very good Indian recipe from Madhur Jaffrey’s Curry Bible.
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.
Supercook’s Madras Chicken Curry is one of our favourite curries and is flavoured with mustard seeds, onion, ginger, garlic, turmeric, coriander, chilli powder, fenugreek, cumin, black pepper, coconut milk, creamed coconut, bay leaves, lemon juice and green chillies. We serve it with fresh tomatoes, yoghurt and cucumber raita and rice.
Our wine pairing choice for the curry was a bottle of Chateau la Tarcière Muscadet-Sèvre et Maine sur Lie 2012, a French white from the Wine Society.
The wine was creamy with a melon and citrus tanginess and it was full enough to cope with the flavours of the meal. A very good match.