4 ribs of leg of 4 1/2 ounces (125 g) each
To garnish: 1/2 bunch watercress

For the sauce:

2 tbsp. tsp cumin seeds
1 tablespoon. of coriander powder
1 tablespoon. cinnamon powder
1 tablespoon. paprika
black pepper
3/4 cup red wine (200 ml)
3 tbsp. tablespoons of sugar (50 g)
1 pint fresh red currants (200 g)

Preheat grill to maximum. Prepare the sauce: mix the spices with a generous sprinkling of pepper. Put half the mixture into a small saucepan with the wine and sugar.

Wash currants, gin after booking a few bunches for decoration. Add to the contents of the saucepan and bring to a boil over moderate heat, stirring gently. Reduce heat and simmer until liquid is syrupy consistency taken (12 to 15 minutes).

Apply the remaining spice mixture on both sides of the meat and grill 4-6 minutes, turning halfway through cooking. Wash the watercress and remove large stems.

Pour a little sauce on each plate and place one side. Garnish with clusters of red currant and watercress leaves.

Variation: can be replaced by cranberries currants.

Makes 4 servings