Pork Paprikash

• 2 large onions, peeled and cut into wedges
• 1 tablespoon grapeseed oil
• 1.5 kg (gene

Fry the onions in the oil in a large flameproof casserole until golden brown. Remove and put to one side. While the onions are cooking, remove the skin and fat from the meat, then carefully separate the skin from the fat. Discard the fat or render and use as lard. Cut the meat into cubes, and brown them in the oil. Sprinkle on the paprika, flour, chilli and dill, and stir in well, continuing to