-
1
Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper.
-
2
Rub seasonings all over meat.
-
3
Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
-
4
Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed.
-
5
Transfer meat to a heavy casserole or a large tagine.
-
6
Lower heat, add remaining oil and onions and saute until tender.
-
7
Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and saute a few minutes more.
-
8
Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
-
9
Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed.
-
10
Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours.
-
11
Adjust seasoning as needed.
-
12
Remove herb bundle and serve.
