A Chilean Carménère is a Good Match with Pakistani Lamb Shanks

We tried another recipe from Madhur Jaffrey – Lamb Shanks Braised in a Yoghurt Sauce (Kunna).  This is a dish from Pakistan that is braised slowly in a clay pot buried in hot ashes and earth.  The braising liquid consists of aromatic spices, ginger, garlic and yoghurt.  Fortunately, Madhur offers baking in the oven as an altenative cooking method to burying in hot ashes.  We served the lamb with chapatis.

We paired the meal with a bottle of Don Cayetano Carmenere 2007, a full bodied Chilean red from the  Sunday Times Wine Club.  The wine waIMG_0188.JPG (2)s rich and smooth and we tasted red fruits and plums.  It was a good match.

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