About the Dish
Rosé made from Pinot Noir with a gorgeous salmon pink color. The exotic scent of musk, which floats in the air with a condensed fruit flavor, matches the lamb curry with plenty of spices. Enjoy the splendid (curry?) marriage of dry rosé wine and lamb meat.
Ingredients
- 100g Lamb (for yakiniku)
- 10 Okra sticks
- 150g Tomato can
- 1/2 Onion
- 1 Garlic clove
- 1 Hawk Claw
- 1tsp Cumin seed
- 1/2tsp Coriander seeds
- 1tbsp Curry powder
- 1tbsp Soy sauce
- Salad oil, salt, pepper: each as needed
Directions
-
1
Coarsely mince the lamb with a food processor or knife.
-
2
Sprinkle salt on the okra, gently rub it on a board to remove the downy hair, wash with water and cut into 2 mm wide round slices. Chop the onion and garlic.
-
3
Put oil in a frying pan, add hawk’s claws, cumin seeds, coriander seeds, and garlic and heat. When fragrant, add onions and fry until transparent.
-
4
Add the lamb, season with salt and pepper, and stir-fry until the colour changes.
-
5
Add the curry powder and roughly mix the whole thing and season with soy sauce to taste.
Chef's Notes
Recommended Wine
Wine name: Bird in Hand Pinot Rose
Winery: Bird in Hand
Importer: GRN Co., Ltd.