1 - step 1 Heat the lard in a saucepan over a medium heat and fry the finely chopped onion until golden, around 5-8 mins.

2 - Tip in the cumin and pork, and fry for 10 mins all over until browned.

3 - Add the garlic, season well and scatter over the flour.

4 - Cook for about a minute, then add the paprika and cook for 1 min more.

5 - step 2 Pour in half of the stock, add the bay leaves, and simmer with the lid on over a low heat for 30 mins.