May 12, 2010

Wine For Curry 2 : Lamb Chaaps and Spanish Rose

By In Food and Wine, Wine Notes

marques calatrava rose 08A further play with matching an Indian dish with wine. These are lamb chaaps, lamb marinaded in various spices and yoghurt and then barbecued or in my case cooked on a griddle pan. The interesting edge though, adding much to something relatively simple, is the sprinkling of rose water on the lamb after cooking.

Rather nicely utilising more of the, overly expensive, rose water purchased for a fruit smoothie the flavours added such an exotic edge that it threw me for a while for which wine to serve with them. A red wine for lamb chops would be the obvious choice but the strident flavours rose water threw this out thinking a clash would result with anything too tannic (Bordeaux or Rhone red would be the first bottles I’d reach for normally) and felt anything new world would be too overpowering.

A panic in the isles of Waitrose?!

Step round the corner to the rosé shelves, whispered that shoulder lounging devil.

The recipe is again taken from Miss Masala by Mallika Basu but involves little more than puréeing various spices (garlic, root ginger, cinnamon stick, a red chilli, nutmeg, coriander and pepper) and mixing with Greek yoghurt, slathering this over the lamb chops and leaving them for a couple of hours. (Thanks to the PR people for KitchenAid for sending me a blender the other day, the puréeing would have taken a while otherwise…)

And the wine choice? A bottle of Marques de Calatrava Tempranillo Rosado 2008, complete with ‘man-styled’ label and 12.5% alcohol. A hearty coloured rosé from La Mancha. Not expensive, and on offer until 9th June, at £4.99 but punches above this price point brilliantly.

Wine Tasting Note: Marques de Calatrava Organic Tempranillo Rosé, 2008, La Manacha, Spain
Price: £4.99 [More: Adegga / Snooth]
Dry but weighty. A lick of tannin. Importantly offers a delectable edge of strawberry and rose fruitiness that melds so well with the rose water in the Lamb Chaaps dish. The weight coping well with the meat too.
Stock up on a few to accompany those summer barbeques…

Scribblings Rating – 90/100 [3.75 out of 5]

Not the greatest picture of lamb in the world… but having been subjected to the spices aromas for the last two hours and salivating profusely while cooking I couldn’t tit around; I just needed to eat! Plain Naan Breads by Loyd Grossman. The onion rings, as suggested in the Miss Masala book, were steeped in lemon juice. They could have done with some lemon zest grated over the top, both for flavour and to enliven this photo.

lamb chaaps

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Top :: Comments

  1. Alastair Harrison May 13, 2010

    Funny when you read a post like this and your mouth starts watering – yummy!
    I was also ambushed by a couple of wines which sprung to my mind as being perfect here – both red and both chilled: what about an Italian rosso frizzante or else a scrummy Alsace pinot?
    Just a thought!

  2. Warren Edwardes May 14, 2010

    I tend to prefer something with a bit more residual sugar as an antidote to chilli bite.
    And naturally semi-sparkling
    With good mouth-watering acidity
    An no mouth-watering tannin so rosados are good
    And beer cold – again so no reds. Tannins are enhanced at low temperatures but fruit and sugar are depressed.
    And no oak. Oak and spice leads to bitterness. Almost as bitter as hops in lager!
    And moderate alcohol. Enough to give body but not too much to burn on contact with the chilli.
    Warren Edwardes


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