150 ml/0.25 pt soured (dairy sour) cream
1 garlic clove, crushed
10 ml/2 tsp wholegrain mustard
Salt and freshly ground black pepper
450 g/1 lb lamb fillet
75 ml/5 tbsp red wine
45 ml/3 tbsp redcurrant jelly (clear conserve)
Saute potatoes and mushrooms, to serve
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