Plain stew
Clean the beef leg, if necessary, and then dice it. Heat the pork fat in a medium-sized saucepan, add the diced beef, and brown it well all around, then set aside on a plate or bowl.
Finely chop the onion and dice the pepper, and add both to the remaining flavorful, hot fat. Sprinkle with cumin, fry, and then pour over a portion of water, about 200 ml.
We also chop the tomatoes into small pieces, and when the water has boiled, we put them on the onion, add the crushed garlic, sprinkle with red pepper, stir and fry for a minute or two, then pour in another 200 ml of water, which we bring back to the boil again. We repeat this once more, then sprinkle in the browned meat, pour in enough water to cover it, salt to taste, and start cooking over low heat – in our case, this took about 2 hours.
While the meat is cooking, clean the potatoes, chop them, and add them to the remaining water. When the meat is almost tender, add the potatoes, along with the water – which will make it a little thin, but juicy enough – and cook until done in about 20 minutes. Taste and season with salt if necessary.
Before the end, it is worth adding a few rings of hot, pointed peppers to make it spicy enough. Serve with bread and peppers.
