Puree onions and garlic. Heat lard, tallow or other fat in dish and add puree. Stir over medium heat until the onions are cooked and the fat begins to separate. It should sizzle gently. Add the meat to brown. Add water to almost cover, salt to taste and any vegetables, spices etc. Cover. Cook on low heat for two hours. Remove the lid and continue to cook until sauce is thick and meat is a rich, dark colour.
This is a really basic recipe that can be adapted to many cuisines throughout the work by the use of different vegetables, spices etc. Also, if using a lot of spice, it is often better to cook them in the cooked puree for a couple of minutes before adding the meat.
Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.
Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine