We enjoyed a Moghlai Lamb recipe from Madhur Jaffrey and fancied a red. Some wine and food buffs highly recommend a Chilean Carménère with Indian food and we have tried this pairing previously. We have rarely been disappointed. Apparently a key to its success is the inherently herbal nature of the grape. We opened a bottle of Don Cayetano Carménère 2009 from Sunday Times Wine Club and were pleased with the pairing. As well as the herbiness, this fruity wine had a spiciness which went well with the dish.