Don't Be Sheepish With Our AV Zin!
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Lamb Curry and Ancient Vines Zinfandel |
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2 lbs boneless lamb, cubed Heat oil in a dutch oven over medium-high heat; brown meat. Mix together flour, curry and salt. To dutch oven, add flour mixture, onion, garlic and ginger; sauté 3-4 minutes. Add chutney and next 3 ingredients; bring to a boil. Reduce heat; simmer 1 hour. Serve over a bed of Jasmine rice and with a glass of Cline Ancient Vines Zinfandel. |
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