On a work surface, finely chop the meat with a sharp knife (see note).
In a bowl, combine the flour and 2 tbsp (30 ml ) of the butter with your fingertips. Set the kneaded butter aside.
In a saucepan over medium-high heat, cook the onions, garlic and meat in the remaining butter (2 tbsp/30 ml) for about 10 minutes or until all the liquid has evaporated. Adjust the seasoning. Add the potatoes, broth and spices. Season with salt and pepper. Let simmer for 30 minutes or until the potato is tender.
Add the kneaded butter and mix thoroughly. Bring to a boil and simmer for 5 minutes or until it thickens. Adjust the seasoning. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour.
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