Cut the meat into 5cm cubes. Remove the skin from the onions and cut them into small cubes.
Melt the lard and fry the meat pieces in it from all sides. Remove from the pot and keep warm.
Fry the onion cubes in the fat until golden brown. Add 2 spoonfuls of lard to the pot and fry the flour until it turns golden. Add beef broth and red wine. Bring to the boil. Add the browned meat and all the spices to the saucepan and cook for 45 minutes with the lid on.
If possible, remove the coarser spice ingredients before serving.
Tip: Stock up on a variety of high-quality spices – it pays off!
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