Marsala Lamb Cutlets


¼ cup olive oil.

4 lamb leg steaks.

2 cloves garlic, sliced.

1 medium brown onion, peeled, finely chopped.

1 tsp cinnamon.

Dash cayenne.

Salt to taste.

2 tblsp tomato paste.

½ cup Marsala.

2 tblsp plain flour.

1 cup beef stock.

2 tsp rubbed origanum.



Heat the oil in a pan over a hot flame. Sear the cutlets on both sides, remove and keep warm. Add the garlic and fry until beginning to turn golden, then add the onion and quickly sauté for 2-3 minutes to soften. Add the cinnamon, cayenne and salt, cook for another minute, then add the tomato paste and the masala. Allow to bubble for 2-3 minutes, then stir in the flour and add the stock.

Cook, stirring, until the mixture thickens, then return the cutlets to the pan cover and simmer for another 15 minutes or until the meat is cooked to taste. Stir through the origanum and serve immediately.


Serve with: boiled or roast potatoes and fresh greens.


Serves: 2.

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