Remove the settled lard from the canned meat and heat it in a pan. Let the onions and garlic cook until translucent on a low heat. Cut the meat into small pieces and use a whisk to pound it into crumbs in the pan on a low flame.

Turn the hard spices through a spice grinder (if not available, simply use ground ones) Stir in the spices and the gravy, bring to the boil briefly, season to taste and pour into a screw-top jar. Always turn around and let cool down. Finally chill in the refrigerator.