Spicy lamb neck curry 120g butter 200ml sunflower oil 3 large onions, sliced 55g ginger, grated 4 large cloves garlic, chopped 60g Durban masala (or hot curry powder)…
TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
TO DRINK: Waterford Estate Sauvignon Blanc’s natural acidity will neutralise the richness of the pork belly.