Fruity Lamb

Lamb schnitzels
1 medium onion, finely chopped
1 green pepper, diced
2 tablespoons apple jelly (or use cranberry jelly, quince or blackcurrant jelly)
50ml medium white wine
50ml beef stock
2 tablespoons light sour cream

Pat the meat dry with a paper towel. Heat the pan till very hot and cook the schnitzels quickly, turning once. Remove from the pan and keep warm. Add a little oil or clarified butter to the pan and gently saute the onion and green pepper then stir in the apple jelly, add the wine and stock and simmer until all are well combined. Stir in the sour cream, blend well then serve immediately.