Pork kavarma kebab

Dice the pork and cut the onion, carrot and leek into large pieces.

Heat the lard in a large saucepan. Add the pork and fry over high heat for 2–3 minutes without stirring.

Add the onion, leek, carrot and finely chopped celeriac to the browned pork. Stir well and fry for another 4–5 minutes.

Season with salt and pour in the wine. Add the bay leaf and ground black pepper. After cooking for 5 minutes, add 250 ml hot water. Cover and stew for 20 minutes.

Finely chop the peppers and tomatoes. Add them towards the end of cooking and simmer until the liquid evaporates and only the fat remains. Serve hot.