Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              Large  lamb steaks
  1                Tsp  ground cumin
  1                 Oz  butter
  1               Tbsp  oil
     1/2            Pint  red wine
  6                 Oz  fresh redcurrants -- removed from stalks
  3               Tbsp  redcurrant jelly
  1               Tbsp  sugar
                        redcurrant sprigs and watercress to
                        garnish

Preparation:

Cut each lamb steak into 4 pieces. Sprinkle the ground cumin over the steak pieces ans season each with freshly ground black pepper. Heat the butter and oil in a large frying pan and fry the lamb pieces for 5-8 mins until browned and cooked to your liking. Remove from the pan, cover and keep warm. Add the red wine and redcurrants to the frying pan and bring to the boil, then boil rapidly for 5 mins. add the redcurrant jelly and sugar, reduce the heat and simmer for a further 5-10 mins., until the jelly has melted and the sauce has thickned slightly. Serve the lamb steaks with the sauce, garnished with redcurrant spigs and watecress. Buon appetito! Anna (from Italy)

Nutritional Information:

549 Calories (kcal); 37g Total Fat; (81% calories from fat); 1g Protein; 17g Carbohydrate; 62mg Cholesterol; 391mg Sodium