2 1/2 pounds veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 pounds lamb shoulder or boned leg meat, cut into bite-size cubes
Salt and freshly ground pepper
All-purpose flour, for dredging
EVOO, for drizzling
6 tablespoons butter, cut into pieces
3 onions, chopped
3 tablespoons plus 1 teaspoon good-quality sweet paprika
1 1/2 teaspoons ground cumin
2 to 3 large cloves garlic, crushed
2 large fresh bay leaves
1 green bell pepper, seeded and coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 large heirloom or organic tomato, chopped
1 1/2 cups chicken stock (if using veal) or beef stock (if using lamb)
1 1/2 cups dry white wine (if using veal) or dry red wine (if using lamb)
1 cup creme fraiche, plus a few dollops for garnish
1/2 cup drained caperberries, for garnish, optional
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