- 2½ pounds lamb stew meat, cut into 1-inch dice
- ½ cup flour
- Roll meat in flour, and fry in hot lard till it reaches the color of a seared steak. Remove meat.
- Fry onion slices in lard remaining in the pan till slices become golden.
- Remove onion from fat with slotted spoon and put in a heavy casserole. Add paprika and salt to taste; mix.
- Place fried meat and spinach in the casserole with the onion; add