Algerian Lamb and Mint Fondue

Ingredients

  • 1.2 kg (2.5 lb.) Lamb leg meat
  • 500 ml (2 cups) red wine ~ Algerian if possible
  • 500 ml (2 cups) beef broth ~
  • degreased 120 g (1/2 cup) butter
  • 3 tbsp cornstarch
  • 250 ml (1 cup) water
  • A pinch of Sugar
  • salt and pepper to taste
  • 2 tbsp cream Olive oil
  • chives
  • sesame seeds


Description

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