Rinse and dry the meat and cut into 3.5 cm cubes. Remove the skin from the shallots. Peel tomatoes. Remove the stalks and dice the flesh. 2.
Heat butter in a roasting pan. Brown meat around it at high temperature. Add whole shallots and sauté over medium heat, turning, until translucent. Add diced tomatoes and sauté briefly. Pour in vinegar, tap water and red wine (1). Season with paprika, salt, pepper, cinnamon and allspice powder and bring to a boil.
3. rinse the garlic. Put the unpeeled bulbs whole among the other ingredients. Sauté the ragout for an hour at low temperature with the lid closed, stirring occasionally. After 1/2 hour of cooking, add tap water (2). Finish cooking the dish until the meat is tender. Rinse parsley, shake dry, chop leaves. Season the ragout with salt and cayenne pepper. Sprinkle parsley on top.
Serve: Pita bread :Preparation time. 100 min.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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