Squeeze the garlic, mix well with cumin, salt, paprika, lemon zest and the meat cubes in a bowl. Cut the chili pepper into small pieces, remove the seeds and mix in. Peel, quarter and slice the onions. Wash and clean the peppers and cut into 2 cm pieces.
Peel and slice the potatoes.
Line the bottom of a large casserole with the bacon slices. Put a layer of potatoes on top, then a layer of peppers, a layer of meat cubes and a layer of onions. Repeat this layering process twice. Spread the lard in flakes on the surface and then close the pot with the lid. Preheat the oven to 250 degrees.
Put the pot on a rack on the lowest shelf and cook everything for just under 2 hours. After one hour, carefully stir everything once. If you don’t have a roaster with a lid, you can also cover the pot with sturdy aluminum foil, possibly double it and press it firmly around the edge.