Brown meat all over in oil. This can be done in batches to avoid overcrowding the pan. Return all meat to the pan and sprinkle with cumin and flour and reduce heat to low, stirring. Pour over wine and stir well, picking up bits that are stuck to the bottom of the pan.
Add sultanas, tomato paste and stock. Mix well and bring to the boil. Add red currant jelly, salt, cayenne pepper and mix well.
Cover and reduce heat. Simmer for 1 hour. Just before serving stir in sour cream (or Llght & creamy).
Serve with a sprinkle of parsley on top, alongside baby potatoes and your favourite vegetables.