500 g (1 lb) mutton or lamb, 100 g (4 oz) lard or 7-8 tbs oil, 2 small onions, 2 medium green peppers, 1 large tomato, 200 ml (7 fl oz) red wine, 3 tsp noble sweet paprika, salt.
Heat the oil or lard in a large pan and fry the finely chopped onion until transparent. Cut the meat into cubes and add to the pan. Season with salt and when the juices begin to flow sprinkle with the red paprika. Then add the sliced green peppers and tomato and finally the red wine. Cook over a moderate heat without a lid until the meat is tender and there is a thick, delicious sauce.