Sauerkraut with Mutton

Cut the fatty mutton into chunks approximately 2 inches in size, removing any excess sinew but keeping the fat for flavor.

Slice the medium cabbage into thin ribbons, discarding the core and any damaged outer leaves.

Heat the lard in a large pot or Dutch oven over medium-high heat until shimmering.

Add the mutton chunks to the hot lard and brown them on all sides, stirring occasionally, until the meat develops a golden crust.

Stir in the paprika, coating the mutton evenly, and cook for 1 minute until fragrant.

Add the tomato paste and stir to combine with the meat and lard, cooking for another minute.

Layer the sliced cabbage over the mutton mixture, pressing it down gently but not compacting it too firmly.

Reduce heat to medium-low, cover the pot with a lid, and simmer for 75 minutes until the mutton is very tender and the cabbage has released its liquid and begun to ferment slightly.

Taste and adjust seasoning with salt and pepper as needed, then serve hot in bowls with the braising liquid spooned over top.