Potato goulash (Bramborový guláš)

Instructions

1. Peel the potatoes and cut them into roughly 2 cm cubes; finely slice the onions and crush the garlic.
2. Melt the lard in a large heavy-based saucepan, then fry the onions for 8 minutes over medium heat until translucent and golden.
3. Off the heat, add the sweet paprika so it doesn't burn, then return to low heat and stir in the flour for 1 minute.
4. Gradually pour in the stock while stirring, then add the potatoes, garlic, bay leaf, marjoram and cumin.
5. Simmer covered over low heat for 25 minutes, stirring from time to time, until the potatoes are tender but not falling apart.
6. Adjust the seasoning, remove the bay leaf and serve hot, topped with crème fraîche if you like, with bread.