Wash the clod and cut it into coarse pieces if it seems too big.
Rub it well with paprika, salt and some spearmint. Chop the onions and spearmint finely, pour them into a glass pot or tray.
Place the clod or meat pieces on top, sprinkle with black pepper and pour in about 2 cups water.
Optionally you can add rice and banana peppers.
Cover with the lid and bake in a moderate oven about 2 hours until ready.