Kavurma (Turkish confit meat)

Instructions

1. Cut the meat into cubes about 2 cm across and the fat into small dice.
2. Melt the fat in a large sauté pan over medium heat until you have about 4 spoonfuls of clear fat.
3. Add the meat, season with salt and pepper, and sear for 10 minutes, stirring to brown it on all sides.
4. Add the sliced onions, crushed garlic and cumin, then fry for 10 minutes until the onions turn golden.
5. Stir in the paprika and grated tomatoes, cover and simmer very gently for 1 hour 30 minutes to 2 hours, stirring from time to time.
6. When the meat is tender and its juices have evaporated, fry it uncovered for another 10 minutes to make it nicely brown and crisp.
7. Season with chili and serve hot, or store in a jar covered with fat.