Kuurma (куурма)

Instructions

1. Cut the meat into large chunks of about 5 cm and melt the fat in a casserole dish over low heat.
2. Remove the pieces of fat that haven't melted and brown the meat in the melted fat over high heat until nicely golden, 8 to 10 minutes.
3. Add the roughly sliced onions and let them soften for 5 minutes.
4. Season with salt, pepper, cumin and paprika, then pour in a splash of hot water to come up to the level of the meat.
5. Cover and simmer over very low heat for 1 hour 30 to 2 hours, checking the liquid level.
6. When the meat falls apart with a fork, adjust the seasoning and serve hot with flatbread.