Roast cumin in a dry frying pan, then grind finely. Grind cumin with paprika, salt, garlic and pepper in a mortar to a paste.
Place the meat in a suitable large bowl and stir in plenty of spice paste. Cover and let marinate in the refrigerator for one night.
Bring meat to room temperature.
Heat lard or oil in a large frying pan. Brown meat in batches in it, then transfer meat to a casserole.
In the remaining fat in the frying pan, sauté the bell pepper strips (about 5 minutes) and add to the pork.
Deglaze with the white wine and dissolve any roasted substances, pour the liquid to the meat. Add the soup and lemon slices and bring the ragout to a simmer. Cook until the meat is tender (about 25 minutes).
Mix in the cilantro greens, season again. Transfer to a warmed bowl for serving and serve hot.