Red lamb curry

Preparation

1. Cut the lamb into 2.5 cm cubes.
2. Heat the ghee in a pan and soften the onions, stirring.
3. Stir in the yoghurt, chilli, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger (but not the garam masala), then add the salt and the tomatoes with their liquid and simmer uncovered for about 5 minutes.
4. Fold in the meat and simmer covered over a low heat for 1 to 1.5 hours until the lamb is tender.
5. Remove the lid and keep simmering until almost all the liquid has reduced, then sprinkle over the garam masala and stir in.
6. Sprinkle with toasted flaked almonds and serve with rice.

Drink with it

• Red wine · excellent match

  Grenache or Côtes du Rhône, fruity, low in tannin, not too high in alcohol

  Ripe red fruit and spice notes meet the cardamom and clove, the braised lamb carries the wine, and the soft tannins don't clash with chilli and yoghurt.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · excellent match

  Indian lager or Helles, ice cold

  Cold and carbonation refresh against the spices and ghee, and the lean malt leaves the curry centre stage.

  Pils or Helles: What's the Difference? ↗

• Sherry-cask whisky · excellent match

  Sherry-cask whisky with a splash of water, on ice or as a whisky soda

  Whisky with lamb curry is the usual pairing in India: the raisin, nut and spice notes of the sherry cask mirror the garam masala and toasted almonds and stand up to the lamb; diluted, because alcohol would otherwise accentuate the chilli.

  What Does the Cask Do to Whisky? ↗

• White wine · good match

  Gewürztraminer, dry to off-dry

  Rose and spice aromas pick up the cardamom and garam masala, and a little residual sugar buffers the chilli.