Some nights you want to take it easy yet still eat well - time to pull out the shortcuts. Take some stew lamb, brown in a pressure cooker (no lid yet), add a jar of your favorite jarred Indian simmer sauce (I'm partial to Maya Katmal's line of sauces, in this case a Kashmiri Curry), put on the lid and pressure-cook for 20 minutes.
If you like, you can then remove the lid and toss in a bag of baby Swiss chard to wilt in the sauce while it reduces. Yum.
I paired with a petite sirah from Lodi (the 2008 from Maggio Vineyards).