Devil Meat

For the devil’s meat, cut the meat into 2 cm cubes, quarter the onion. Heat the oil, brown the meat on all sides, add the onion and sauté.

Add cumin, salt, paprika, mustard, paradeis pulp and water and steam for 45 minutes.

Chop anchovy fillet, capers and olives, dice cucumber, add to meat and season devil’s meat with salt, sugar and wine.

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