What to drink with... Lamb Madras.
Madras spices include coriander, turmeric, cumin, chilli, mustard, fenugreek, and the inevitable secret ingredients, all named after the Indian town which is now known as Chennai.
This dish is quite hot and spicy so avoid tannins and high alcohol which will make the heat linger in the mouth. Opt instead for a smooth red which will have a calming effect on the spices, a Merlot, Zinfandel, Barbera, or our blend from Portugal, Beyra Tinto. If you prefer a white, then a fruity wine with perhaps a touch of sweetness will work: Famille Bougrier Chenin Blanc from Vouvray in the Loire.
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