A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

Несколько интересных рецептов специально для Вас

Вот несколько замечательных новозеландских рецептов которые, как мне кажется, отлично подходят к нашим винам. Приятного аппетита!

A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

A little something for you

Here are some great Kiwi recipes I think complement the wines well. Enjoy.

Lamb curry cooked with almondsLamb curry cooked with almondsLamb curry cooked with almondsLamb curry cooked with almonds

An easy to prepare dish perfect with chilled Little Beauty Gewurztraminer
Serves 4
An easy to prepare dish perfect with chilled Little Beauty Gewurztraminer
Serves 4
An easy to prepare dish perfect with chilled Little Beauty Gewurztraminer
Serves 4
An easy to prepare dish perfect with chilled Little Beauty Gewurztraminer
Serves 4

INGREDIENTS

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INGREDIENTS

INGREDIENTS

Jasmine or Basmati rice, enough for four

700 grams of diced NZ lamb

3 tablespoons of olive oil

6 cardamom pods, crushed to a dust (remove shell)

6 whole cloves

1 cinnamon stick

3-4 lime leaves

1 fresh red chilli, roughly chopped

6 cloves of garlic, crushed

2 inches of fresh root ginger, peeled and roughly grated

1 large onion, thinly sliced

1/2 teaspoon of chilli powder

250 grams of natural yoghurt

100 grams slivered almonds

7 - 8 button mushrooms, quartered

1 can coconut milk

Coriander as garnish and condiments to accompany (mango or feijoa chutney, poppadoms or naan bread)


METHOD

Способ приготовления

METHOD

METHOD

Rinse the rice under cold running water until water runs clear. Drain. Bring a saucepan, with one cup of water in it, to the boil. Add a pinch of salt, the rice and the coconut milk. Bring to the boil and reduce to a simmer until rice is cooked.

Meanwhile, heat a large pan to medium heat, add the olive oil. Add the cardamom dust, whole cloves and cinnamon stick, stirring for 2-3 minutes. Add the lime leaves, fresh chilli, crushed garlic, grated ginger and onion. Stir for a further 2-3 minutes. Add the lamb and silvered almonds, stirring until lightly browned. Mix the yoghurt and chilli powder and then add mixture to the pan. Add the mushrooms, followed by the coconut milk. Cover and simmer on a low heat for about an hour. Remove lid and reduce.

Serve with rice, fresh chopped coriander as a garnish and condiments.

Enjoy with chilled Little Beauty Gewurztraminer.

Indian Lamb Korma Curry

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