Tomatican

Boil the kettle. Halve, peel and finely slice the onions. Crack the garlic with your fist, flake away the skin, chop then crush with a pinch of salt. Heat the oil in a lidded pan that can accommodate all the ingredients. Sauté the onions with the garlic and paprika until the onions are sloppy, beginning to colour and flop. While it cooks, cut the meat into kebab-size chunks. Pour boiling water over the tomatoes, pierce with a knife and the minute the skin peels back, drain, cut out the core and chop. Stand the flat end of the corn on a work surface and slice a sharp, heavy cooks’ knife down the length, pressing it close to the cob, slicing off the corn in a swift stroke, continuing as necessary. Increase the heat slightly, and brown the meat in the sloppy onions. Boil the corn in unsalted water for 5 minutes. Drain and add to the pan with the tomatoes, oregano and generous seasoning of salt and pepper. Stir well. Drape a sheet of baking parchment over the stew, pressing down to make contact, cover with the lid and leave to cook over a very low heat for at least an hour until the meat is tender and surrounded by a luscious thick sauce. Adjust the seasoning and serve.