Lamb curry braised with Leopard's Leap Pinotage - a wonderful alternative, heritage-rich braai recipe.

INGREDIENTS

• 3 tablespoons canola or olive oil (divided: 1 tbsp browning, 2 tbsp spices)
• 1.5 kilograms lamb leg or shoulder, bone-in
• 1 medium green chilli, slit
• 1 cinnamon stick
• 2 star anise
• 2 black cardamom pods
• 2 cloves
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 large white onions, sliced
• 2 teaspoons garlic, finely chopped or paste
• 2 teaspoons ginger, finely chopped or paste
• 1 sprig curry leaves
• 1.5 tablespoons medium Durban masala
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground fennel
• 2 teaspoons salt
• 250 milliliters Leopard's Leap Pinotage
• 4 large Roma tomatoes, grated, skins discarded
• 4 large potatoes, peeled and quartered
• 375 milliliters warm water
• 0.3 cups fresh coriander, chopped
• 2 white bread loaves (half a loaf per serving)
• 1 medium carrot, coarsely grated
• 0.3 cups cucumber, diced
• 2 medium tomatoes, diced
• 1 medium onion, diced
• 1 tablespoon fresh mint, chopped

METHOD

1. Brown the lamb: Pat 1.5 kilograms lamb leg or shoulder, bone-in, visible fat trimmed dry. Heat 1 tbsp of the 3 tablespoons canola or olive oil (divided: 1 tbsp browning, 2 tbsp spices) in a Dutch oven over medium-high heat and brown the lamb in batches. Set aside. Browning builds the savoury base the wine needs.
2. Bloom whole spices: Add the remaining oil, then 1 medium green chilli, slit, 1 cinnamon stick, 2 star anise, 2 black cardamom pods, 2 cloves, 1 teaspoon cumin seeds, and 1 bay leaf. Sauté until fragrant.3. Brown the onions: Add 2 large white onions, sliced and cook until golden.
4. Add ground spices: Reduce to medium. Add 1.5 tablespoons medium Durban masala, 2
teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon ground fennel, 2 teaspoons salt, 2 teaspoons garlic, finely chopped or paste, 2 teaspoons ginger, finely chopped or paste and 1 sprig curry leaves, with a splash of water to stop them catching. Cook 1 minute.
5. Deglaze with Pinotage: Return the lamb and its juices. Pour in 250 milliliters Leopard's Leap Pinotage, scrape up the browned bits, and simmer uncovered until the wine reduces by about half and no longer smells sharp.
6. Braise with tomato: Add 4 large Roma tomatoes, grated, skins discarded, stir, cover and cook on medium-low until the meat starts pulling from the bone, stirring occasionally.
7. Add potatoes: Add 4 large potatoes, peeled and quartered and 375 milliliters warm water. Cook uncovered until the meat and potatoes are tender.
8. Skim and finish: Tilt the pot and spoon off the fat pooling on the surface. Adjust salt and stir in 0.3 cups fresh coriander, chopped.
9. Make the sambal: Mix 1 medium carrot, coarsely grated, 0.3 cups cucumber, diced, 2 medium tomatoes, diced, 1 medium onion, diced, 0.3 cups pomegranate seeds and 1 tablespoon fresh mint, chopped.
10. Assemble: Hollow out each half of 2 white bread loaves (half a loaf per serving), fill with
curry, and serve with the sambal and a glass of the same Pinotage, lightly chilled.