Wine and food pairing with recipes of Lamb and coconut curry
Find the best food and wine pairings with a recipe of Lamb and coconut curry. The ingredients in this recipe are usually tomato, onion, coconut milk, lamb, apple, curry paste.
The best appellations to pair with a recipe of Lamb and coconut curry
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVeneto, Italy
- 4. Barbera d'AlbaPiedmont, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreTuscany, Italy
- 7. Brunello di MontalcinoTuscany, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. Jerez-Xérès-SherryAndalousie, Spain
- 12. JumillaMurcie, Spain
- 13. MeursaultCôte de Beaune, France
- 14. PerdrielMendoza, Argentina
- 15. PomerolBordeaux, France
- 16. PortoDuriense, Portugal
- 17. Recioto della ValpolicellaVeneto, Italy
- 18. RheinhessenGermany
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Uco ValleyMendoza, Argentina
- 25. VenetoItaly
- 26. WachauWeinland, Austria
- 27. Western CapeSouth Africa
The wines that pair with a recipe of Lamb and coconut curry
About Lamb
Of the ovidae family, lamb is a young sheep, the offspring of the ewe and the ram, male or female and less than 300 days old. Good lamb meat is shiny, well coloured, elastic and soft to the touch. Its fat should be light in colour and not too dense. It is advisable to eat pink lamb. For oven cooking, pieces such as the leg, loin or saddle are generally used, and for longer cooking, the shoulder, breast and neck should be chosen. Lamb is generally seasoned with garlic, mustard and aromatic herbs. It can be associated with sweet products such as honey or prunes and in tagine. It can also be marinated if the meat is tougher. Discover original food and wine pairings with lamb.
Similar Recipes and Wine Pairings
- American fillet (belgian-style beef tartar)
- Beef and spice stuffed peppers
- Beef bourguignon with cookéo
- Beef enchilladas au gratin
- Beef lark
- Beef stew provencal style
- Beef stew with white wine
- Beef tongue with vegetables
- Beef with onions chinese style
- Blanquette of monkfish with small vegetables
- Dombrés and pig tails
- Feijoada ( portuguese cassoulet )
- Flemish beer stew
- Fondue with broth
- Hungarian goulash
- Irish stew
- Korean bibimbap
- Lamb chops with spanish sauce
- Lamb skewers
- Lamb sweetbreads with white wine and sorrel cream
- Mediterranean lamb necklace
- Millet with gruyere cheese
- Navarin of lamb
- Quick and easy monkfish tail
- Roast beef in a crust
- Roast beef in a crust (onions & mustard)
- Romazava (madagascar)
- Rosbeef casserole mamie
- Sauté of lamb with curry
- Scottish haggis
- Seven o'clock leg of lamb
- Shoulder of suckling lamb confit with herbs
- Simple baked roast beef
- Spaghetti squash bolognese style
- Spit-turned boar leg (oven) with "automatic watering".
- Tibs (ethiopia)
- Tournedos with foie gras
- Veal shank with mushrooms
- Venison stew to be prepared the day before
- Wild boar with honey
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