Take a large saucepan with a thick bottom.

Cut the onion into half rings, put the meat into small pieces, and crush the garlic. Add a little oil to the pan and fry the onion, garlic, and meat over high heat for 7-10 minutes. Then add spices and wine and reduce heat. Chop the dried fruits and add them to the pan; fry everything together for another 10 minutes. Then add tomatoes, chopped bell peppers, salt, and a little water - there should be a lot of sauce.

Simmer everything over low heat for at least an hour; the pan's contents should simmer slightly. Periodically, you need to check the texture of the meat. As soon as it acquires the desired softness, you need to balance the taste with salt and sugar.

Next, make sure there is enough liquid in the pan and add crumbled gingerbread or bread to thicken the sauce. Add more water and/or wine if there is not enough sauce. Continue frying for another 10 minutes. If cooking for Passover, replace the gingerbread or bread with matzah flour.

This dish can be served immediately, but it will taste even better the next day.