Have the meat cut into chunks of 3 to 3 1/2 oz. Melt 2 tablespoons of lard into a casserole. Place in the meat and the onions. SautÄ on a moderate heat so as not to brown the cooking fat. When the onions turn translucent and start to color, add the flour, paprika and chili. Sprinkle with cumin seeds or powder, season with salt, turn the burner off and keep covered for 2 minutes. Add the tomato pulp, the bouquet garni, pour boiling water over the meat, not quite covering it. Place on the lid and cook in a hot oven (350-410 F) for 1 hour 3/4 to 2 hours. Check that the casserole is simmering gently all along. Serve with buttered pasta or rice, or with boiled potatoes. The success of this delicious and economical dish lies in good quality paprika. Ask for Hungarian paprika not to be confused with North African mild chili.
