Cook the onions in lard in a Dutch oven or casserole dish until lightly browned regardless. (Instead of lard, the diet-conscious could use some kind of neutral oil to cook the onions in but that would be a shame.)

Take off the heat and add the paprika and garlic and stir through.

Add the meat and salt and, over a lowish flame, stir until the meat starts to colour. If the meat starts to stick, add a little water.

When the meat is browned, add the tomato and pepper and keep stirring.

By now you should have enough liquid to leave the dish almost unattended, leaving you free to fend off hungry householders. And neighbours. The aroma is amazing.

Every 10 minutes or so, check the dish and add more liquid as required, but just enough to stop it from burning.

Cooking time should be around two to three hours.

Par cook the carrots and potatoes in salted water and drain. Add just before serving.

Serve with a decent bottle of red.