Cut off the ends of the braised cucumbers, because they can taste bitter. Peel the hard cucumber skin with a peeler from the base of the flower to the end of the stem.
Cut the cucumbers in half lengthwise and scrape out the seeds with a tablespoon. Cut the cucumbers into slices. Peel and finely dice the onion.
Heat clarified butter in a large frying pan. Fry the minced lard over medium heat for about 5 minutes until crumbly. Fry the onion briefly. Season with salt and pepper. Take out.
Sauté the cucumbers in the frying fat over medium heat for 2-3 minutes. Add 400 ml water and stir in stock. Bring to the boil and braise for 8-10 minutes until the cucumbers are soft.
Meanwhile, wash the dill, shake dry and cut finely. Stir the sour cream, mustard and dill into the cucumber. Bring to the boil briefly and thicken slightly with sauce thickener.
Add the mince again, heat for 2-3 minutes. Season cucumber pan with salt, pepper and 1 pinch of sugar. Serve with rice or mashed potatoes.