This is a dry mince meat (kheema) dish features a lot of complex flavor components. This dish is served with traditional Indian breads like chapatti and naan. I would recommend a less oaky wine with subtle aroma of fruits.

A well rounded pinot noir or a mellow syrah will take this party to the next level.

SERVES 6

3 tablespoons oil
2 medium onions, chopped
1 teaspoon cumin seeds
2 tablespoons ginger, minced
4 cloves garlic, minced
4 green chilies, minced
2 bay leaves
1 pound ground lamb
2 tablespoons tomato paste
½ teaspoon ground turmeric
1 teaspoon chill powder
2 tablespoons ground coriander
2 tablespoons plain yogurt
Salt to taste
1 teaspoon freshly ground black pepper
½ cup water
1 cup frozen peas, thawed
½ teaspoon garam masala
2 tablespoons ground cumin
5 tablespoons cilantro, chopped


Heat the oil in a large sauce pan over medium heat. Add the onion, cumin, ginger, garlic, green chilies and bay leaves and fry for 3 to 4 minutes, until golden brown. Add the ground lamb and fry for 15 minutes, stirring occasionally to prevent the meat from sticking.

Add the tomato paste, stir and lower the heat to a simmer.

Add the turmeric, chili powder and coriander and stir for 1 minute. Add the yogurt, salt and pepper and continue frying for 5 minutes. Add ½ cup of water. Add peas and simmer for 10 minutes until the lamb is cooked and tender.

Add the garam masala, cumin and chopped cilantro and stir for 1 minute before serving.

Special recipe for Indianwine.com   Hari Nayak