Rinse the flesh, dry and cut into 3 cm pieces.
Score the tomatoes crosswise at the blossom, pour boiling hot water over them, leave them in the water for a short time, skin them and cut them off.
Heat the oil in a casserole and fry the meat cubes crosswise in it.
Rinse the unpeeled shallots and the whole unpeeled garlic bulbs and add them to the meat. Add the diced tomatoes and sauté for about 15 minutes.
Add the vinegar, wine and spices and simmer with the lid on, at a reduced temperature, for about 90 minutes. Stir occasionally, perhaps adding wine after.
with it: Pita bread
Tip: Stock up on a range of high-quality spices – it pays off!
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