Lamb Marsala derives its name from the Marsala wine so important in its preparation, cooking and accompanying sauce.

Marsala Wine:

Marsala wine is a fortified wine that hails from the region immediately surrounding the Italian city of Marsala; which is located on the island of Sicily. Whether sweet or dry; Marsala wine exhibits a deep shade of amber to dark red color with a very complex aroma and consistently high alcohol content of between 16% to 20%.

It is these high levels of alcohol that have made Marsala wine very popular in both French and Italian cooking and dishes of all kinds. Marsala wine and the dishes created using it have also gained exceptional popularity in Italian restaurants throughout the United States.

Veal Marsala and Chicken Marsala have proven to be the most popular of all with this dish; while Lamb Marsala is not far behind. Preparation of a Marsala sauce typically involves reducing the Marsala wine to a near syrupy state. The following Lamb Marsala recipe will make 6 adult sized servings.

Ingredients:

• 800g Lamb Rump Steaks
• 2 Ripe Tomatoes
• 1½ Cups Natural Yoghurt
• 1 Brown Onion
• 1 Long Green Chili
• ½ Cup of Marsala Wine
• ¼ Cup Tamarind Puree
• 1 Tablespoon each of Ghee, Ginger, Flour
• 2 Garlic Cloves
• 2 Teaspoon each of Ground Coriander, Cumin, Garam Marsala
• 2 Pinches Rosemary
• Fresh Coriander for Serving

Preparation:

1. Cut lamb into a mix of small cubes and thin strips and lightly dust with flour
2. Coarsely chop onion
3. Crush garlic
4. Finely grate ginger
5. Deseed and finely chop the long green chili
6. Finely chop the tomatoes

Cooking:

1. Melt the Ghee in a large saucepan over a medium heat
2. With the Ghee melted add the onion, garlic and chili
3. While stirring continually continue cooking for five minutes or until the onion softens
4. It is now time to add the coriander and cumin
5. Cook for another minute or until aromatic
6. Add the lamb and cook while stirring for approximately 5 minutes until the lambs begins to brown
7. Add the yoghurt, Marsala wine and finely diced tomatoes
8. Reduce the heat to low, cover the saucepan and let simmer for about 1½ hours remember to stir occasionally
9. Once the lamb is tender and the sauce has thickened somewhat stir in both the tamarind puree and Garam Marsala
10. Add seasonings as desired. I usually use Italian seasoning and a little finely chopped fresh mint leaves
11. Remove from heat and sprinkle with coriander as you serve
12. I find that garlic bread goes down well here