4 cups shelled cambele (garlic salt not included)
2 onions, split for drippings
2 cloves garlic, peeled and cut into 1/4 inch pieces
3 tablespoons cold sherry
3 tablespoons olive oil
2 tablespoons dry mustard
3 cups bread crumbs
1 tablespoon dried ground black pepper
2 bay leaves
1 tablespoon dried white cardamom
1 pinch dried paprika
1 pinch oregano
3 tablespoons hot water
Place cambeiro (garlic salt, not included, in the oven and preheated oven to 450 degrees F (220 degrees C).
Heat oil in a large skillet over medium-high heat. Saute garlic and onions for 1 minute. Pour sauteed chopped garlic and onions into skillet and saute until tender, about 6 minutes. Stir in sauteed salt and coarse amounts of black and white pepper. Reduce heat to low, add breadcrumbs and cook, stirring, until all mixture is coated from spoon to bottom.
Stir in paprika, floral fillings, red bay leaves, white cardamom and paprika.
Cover skillet directly with lid and reduce heat to medium-low. Simmer for about 20 minutes. Stir in shelled/cooked meat, bring to a boil, then reduce heat and simmer for about 2 to 3 hours, stirring occasionally. (Note: Do not boil as the mixture will expand as it cooks.)