We recently partnered Rick Stein for his live show at the London Palladium, where a wine from our range was matched with each delicious dish prepared on the night. Over the coming weeks we are going to share the recipes with you along with the wine matches that were chosen. If you decide to try your hand at any of the recipes, don’t forget to share it with us on our Facebook or Twitter pages.
SERVES 4 – 6
Half tsp cardamom seeds (from about 8 green pods)
3 medium onions
50g/10 cloves garlic
75ml vegetable oil or 75g ghee
100ml thick Greek-style yogurt
700g boneless lamb shoulder, trimmed of excess fat, cut into 4cm pieces, or 1kg goat on the bone, cut into 7cm pieces
1 tsp salt
1 tsp Garam masala
1 tsp Kashmiri chilli powder
1 tbsp single cream
Chapatis, to serve
Grind the cardamom and cloves into a powder; set aside. In stages, using a mini food processor and rinsing out in between, roughly chop the onions then blend to a puree with a little water; roughly chop then puree the tomatoes; roughly chop then blend the garlic and ginger with a tablespoon of water to a slack paste.
Heat the oil or ghee in a heavy-based casserole pan over a medium heat and gently fry the onion paste for 10–15 minutes until golden, then add the ginger and garlic and fry for 3 minutes. Stir in the yogurt, then add the meat and salt and cook over a low-medium heat for 20–30 minutes until browned. Stir in the garam masala and chilli powder, and after about 30 seconds pour over enough water to just cover the meat. Simmer, covered, for 40 minutes.
Stir the cream and pureed tomatoes into the lamb, followed by the cardamom and clove mix. To seal the pan, first cover with foil, then a lid. Cook over the lowest heat for 30–40 minutes until the lamb is tender. Serve with chapattis.
Pinot Noir is the right wine for this richly spiced, resonant dish. It has a smoky, animal side to it, and soft, yielding fruit that makes the sum of all the parts massively comforting.