Pickling-Pot Lamb Curry (Martabaan Ka Meat)
During mango and lemon seasons, most Indian housewives put up pickles in their mataman, an earthenware pickling pot. Hemant Oberoi of Varq at the Taj Mahal Hotel ingeniously uses his pot, custom-made to absorb high heat, to cook this outstanding curry and infuse the lamb with pickle flavor. Spicy Italian pickled peppers are a great alternative to mango pickles. Hosea Rosenberg: Braising Lamb Shoulder More Indian Recipes
The curry can be refrigerated for up to 4 days.
Generous, dark-fruited Shiraz from Australia is a terrific partner for highly seasoned lamb dishes like this tangy curry, because the spices won't overwhelm the wine. D'Arenberg, in the McLaren Vale region, consistently turns out ripe, fruit-forward Shiraz.