Preparation
In a cauldron with hot oil, brown the meat until it is sealed. Drain the oil and then add all the other ingredients in the pot and let cook until the meat is tender (about 2 hours). Let it cool completely so that the meat can be cut into thin slices without falling apart. Place the sauce of the preparation in the blender and blend well to form a homogeneous sauce. To serve, wash the meat with the sauce and the lemon juice (served cold).
