Season the meat with salt, pepper and flour. Sear the meat in a pan with a dash of olive oil. Once seared, take it out and set it aside. In the same pot, add the vegetables (except the tomato), peeled and cut into small pieces, and the bay leaf. Cook for around 10 minutes. Now add the paprika de la vera, stir-fry and add the peeled and chopped tomato. Add the cumin, chopped parsley and sauté. Add the cinnamon, the seared meat and the red wine.
Allow to evaporate, add water until it is covered and cook until the meat is tender (approx. 30-40 mins).
When the meat has about 20 mins left to cook, add the peeled and chopped potatoes and let them cook. When the meat and potatoes are tender, add a dash of salt and pepper, add the chopped mint and voila!
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