Retsina: Only Classic With Lamb?

I've actually never had retsina, nor have I ever noticed it on a menu or store shelf. But it's a white wine, no? I'd serve red with lamb, but that's just me. It has resin in it? It tastes good? Maybe I'll have to check it out.

It tastes... unusual.

Responsible for the worst hangover of my life.

I'm sold. ;)

i am having lamb for dinner . But without mint jelly cause i am a moron

Mint jelly was the only reason I ever ate lamb! And suddenly I want some. I have never had a lamb craving in my life. uh oh.

Okay, here is a lamb recipe that does not require retsina.

KEEMA PEAS: Start with a wok at medium to high heat. Place equal measures of butter and oil into the wok if you have no ghee. When the fat is hot, add in a tablespoon of cumin seeds and and a teaspoon of cardamom seeds (or four pods). When these have roasted, add a whole finely chopped onion and then three crushed or chopped cloves of garlic. When these have browned slightly, add either one sliced mild chili pepper - no seeds, unless you have a vice for spice - or a few shakes of chili oil. To this, add a heaping tablespoon of garam masala and two teaspoons of turmeric, then stir together. When the onions and garlic are totally coated, you need to add 250g of lamb mince. Crumble it in. When the lamb is beginning to brown, add two sliced tomatoes. I recommend the tomatoes you've got that are headed towards over-ripe. Allow this mixture to simmer (reduce to medium heat and stir like an old witch) while you add one 8oz/250g can of peas (or frozen, but the canned peas work on a comfort food level) and about half of the liquid the peas were swimming in while canned. Add salt and pepper, plus a crumbled cube of vegetable stock. For some strange comfort-food reason it also makes sense to add a few squirts of ketchup, so add this last. Simmer for a few more minutes to allow flavours to meld. Then serve on a bed of rice. Feeds three or four people, or gives you leftovers for a few days which become even nicer the next day.

It's actually a good idea to make the rice you'll serve this over first. If you can't find Basmati rice, you can use long grain. Melt some ghee in the bottom of a saucepan, or use oil, on med to high heat. Shake a bit of turmeric into the oil and stir until your oil is a nice yellow colour. When the oil is hot, add 100g rice and toast the grains for 2 or 3 minutes. Slowly add 200 grams water to the pot. When the mix comes to a rolling boil, turn the heat down very low and cover the saucepan so some of the steam can escape. After 15-20 minutes you should have gorgeous perfect yellow rice. Put this to the side while you make the keema peas and it will be warm but not too hot by the time you need it.

Does Suzy only ever answer food and fashion threads now?

Peas, hmmm.