1 tsp. Cumin Seeds
½ tsp. Paprika
½ tsp. Cinnamon
½ tsp. Coriander
1/4 tsp. Ginger, optional
1 ¼ C. Red Wine
2-3 tsp. Red Currant Jelly
Salt & Pepper
2-3 T. chopped Cilantro, optional

Remove fried meat from pan. Pour off all but 1 T. oil from pan. Being careful to leave all browned bits behind. Return pan to burner over medium high heat and add spices and wine. Swirl and stir, scraping up browned bits, until wine comes to a boil. Add currant jelly, stirring until almost melted. Continue cooking, stirring often, until liquid has reduced by half. Season with salt and pepper, stir in cilantro, if using, and pour over meat to serve.