Nissley Naughty Marietta

[Innkeeper]

2000 Nissley, Estate Bottled, Naughty Marietta ($10.75). This is a "semi-dry" red blend. Have no idea what the residual sugar (RS) is. For those of you who have asked and asked this is a SWEET RED TABLE WINE. Only bought it because Mother insisted. All we know about the composition is that it is 72% French/American hybrid reds, and 18% French/American hybrid whites. Oh, what to do, what to do?

Well, tonight we had enough leftover roast leg of lamb to make a lamb curry. Oh, what wine, what wine? Why, Naughty Marietta of course. Can not imagine a better match. She even went with the raspberry/hazelnut vinaigrette basted salad just fine too. Here is what we had:

LEFTOVER LAMB CURRY:

1 lb Cooked lamb in small cubes
2 tbl Light olive oil
1 Onion chopped
2 tsp Curry Powder (preferably Indonesian Boemboe Sesate)
1 tsp Ground coriander
1/2 tsp Ground lemongrass
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Granulated garlic
1 C Coconut milk *
1/2 tbl Arrowroot

Nuke onion in one tablespoon of oil. Place in medium saucepan with all the spices mixed together, the other tablespoon of oil, and cook five minutes. Add meat and toss until coated with onion/spice mixture on all sides. Add coconut milk and simmer for twenty minutes. Stir in arrowroot dissolved in a tablespoon of water till thickened. Serve over cooked rice garnished with toasted coconut.

* COCONUT MILK:

1/3 C Unsweetened coconut
1 1/4 C Milk

Combine in small saucepan and slowly bring to boil. Remove from heat and cool. Strain through a fine sieve. Makes one cup of coconut milk. Spread out coconut pulp on an oiled pan. Bake in a 300 degree oven, stirring occasionally, until dark brown. Serve as condiment.