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.
For a midweek meal we tried the Lamb Chop Bake recipe from the All Recipes UK website.
Lamb chops are sprinkled with rosemary and seasonings and baked with potato wedges, carrots and courgettes. We added some aubergines too. A stock made from a lamb stock cube and tomato purée is poured over. A yummy recipe.
Riojas are usually reliably good with lamb chops. (See here for a great pairing). We opened a bottle of Baron de Ley Rioja Reserva 2009, a medium-bodied Spanish red from the Co-op.
We detected black fruits on the nose, followed by vanilla oak sweetness on the palate, with creamy black cherries and tobacco hints on the finish. The wine was a very good match with the baked lamb chops.
We found an interesting recipe in the Slow Cook Book called Lamb Meatballs in a Tomato Sauce.
The meatballs are made from minced lamb, onions, chilli, garlic, chorizo, paprika and seasoning. The sauce contains onion, garlic, red wine, tinned tomatoes, smoked paprika, Tabasco sauce and seasoning. We served with spaghetti and sprinkled over some Parmesan.
We paired this dish with a bottle of Dark Corner Durif Shiraz 2014, an Australian red from the Sunday Times Wine Club.
We detected berry fruits on the nose with sweetness and black fruits on the palate. There were vanilla and chocolate notes on the finish and we thought the wine was a very good match with the meal.
We have been making good use of recipes from the Barbecue Bible website lately. We marinated some lamb chops in Steven Raichlen’s “only marinade you’ll ever need“. It contains lemon juice, hot pepper flakes, black pepper, salt, lemon zest, garlic, fresh parsley, mixed herbs (we used coriander and basil) and olive oil. Very Mediterranean.
We barbecued the chops and served them with Delia’s Anya Potato Salad, with less salt than recommended and Caesar Salad, also from Barbecue Bible.
We paired the meal with a bottle of Aluado Alicante Bouschet 2011, a medium-bodied Portuguese red from the Sunday Times Wine Club.
We detected mixed berry fruits on the nose and sweetness, spiciness and black fruits, especially cherries on the palate. Lovely acidity. A versatile food wine and a very good match with the barbecued lamb.
We tried a Sri Lankan dish called Lamb Curry with Fresh and Dried Coriander from Madhur Jaffrey’s Curry Bible.
The recipe requires grinding mustard seeds, peppercorns, coriander seeds and cloves and blending shallots, ginger, garlic, coriander leaves and chillies. The lamb is fried in cinnamon, cardamon, curry leaves and pandanus leaf. Unfortunately nowhere local to us stocks pandanus leaf. However, we read that bay leaf with a little dried basil can be used as a substitute.
The lamb is then cooked in the ground and blended spices together with water, turmeric and lemon juice. Coconut milk is added at the end. We served this delicious aromatic curry with naan bread.
We thought a slightly off-dry wine would work nicely and opened a bottle of Domaine du Bosc Grenache Blanc 2012, a southern French white from the Wine Society.
We tasted creamy peaches, a slight sweetness, citrus and a smooth finish. The wine was a very good match with the curry.
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.
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.