Lamb steaks with pomegranate sauce from Winter Food by Jill Norman

Ingredients

• mint leaves, to garnish
• 1 tablespoon pomegranate seeds
• 2 lamb leg steaks, about 200 g each, boned
• salt, to taste
• 3—4 cm piece cinnamon, lightly crushed
• 1 cardamom pod, crushed
• 2 tablespoons sunflower oil
• 2 cloves garlic, sliced
• 2 tablespoons pomegranate molasses
• 2 small pieces mace, lightly crushed
• 1 onion, sliced
• 1 clove