Algerian Lamb and Mint Fondue

Ingredients

• .2 kg (2.5 lb.) Lamb leg meat
  1 unit
• (2 cups) red wine ~ Algerian if possible
  500 ml
• (2 cups) beef broth ~
  500 ml
• degreased 120 g (1/2 cup) butter
  1 unit
• cornstarch
  3 tbsp
• (1 cup) water
  250 ml
• A pinch of Sugar
  1 unit
• salt and pepper to taste
  1 unit
• cream
  2 tbsp
• Olive oil
  1 unit
• chives
  1 unit
• sesame seeds
  1 unit