Tender lamb shoulder simmered in a rich, yogurt-based curry sauce infused with aromatic spices like ginger, garlic, cumin, and cardamom. The slow-braising process allows the flavors to meld, creating a savory and slightly spicy dish with melt-in-your-mouth lamb. The tomatoes add a subtle sweetness and acidity, balancing the rich, creamy texture of the curry.

The rich, savory flavors of braised lamb curry, infused with aromatic spices like cumin and cardamom, pair beautifully with a full-bodied red wine such as Cabernet Sauvignon. The wine's bold tannins and dark fruit notes complement the tender lamb and stand up to the dish's complex spices. Alternatively, a white wine like Marsanne, with its medium body and subtle spice notes, can provide a refreshing contrast to the curry's heat.