Lamb with garlic and potato dumplings

Finely chop the onion and garlic. Remove membranes and excess fat from the meat and cut it into 2 cm cubes. Season thoroughly with salt and pepper.

In a pot over high heat, melt the lard and sauté the onion until golden brown, stirring frequently. Add the meat and sauté until all the juices released by the meat have evaporated. Once the meat juices have boiled off and only fat remains in the pot, sauté the meat until golden brown, stirring frequently. Add the tomato paste and stir for 1 minute. Add the garlic and stir for 1 minute. Dust the meat with flour and sauté for 1 minute, stirring constantly.

Pour in enough broth to be level with the meat, bring to a boil, reduce heat to less than a third, cover with a lid, and simmer for 1 hour or until the meat is completely tender. Stir occasionally, and if necessary, add more broth to keep it level with the meat. Season the finished dish with salt and pepper as needed.