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
==Directions==
1) Slice the Lamb into thin strips; place on a serving platter; drizzle with olive oil and sprinkle with chopped chives and sesame seeds.
2) In a skillet, make a roux with the butter and cornstarch; stir in the water until well blended and then add the wine and beef broth; add the pinch of Sugar and salt and pepper to taste.
3) Place the broth into the fondue pot and place over the heat source and add gasoline to make a pretty-full bonfire and roast some marsh mallows while you wait.
4) Immerse each piece of meat into the very hot broth.
* Broth
For the beef broth, you can simply heat up some Beef consommé, use a bouillon cube dissolved in boiling water, or make a good homemade broth by simmering a large piece of shoulder (with bones) with onions and carrots for 3–4 hours; strain; season with salt and pepper; add the red wine and boil again. The broth can be made a day ahead.
Category:Algerian Meat Dishes
Category:Algerian Recipes
Category:Beef Recipes
Category:Beef stock and broth Recipes
Category:Chives Recipes
Category:Lamb Recipes
Category:Recipes that need photos
Category:Red wine Recipes
Category:Sesame seed Recipes