Dab meat dry and cut into large cubes. Peel and dice onions and garlic.
For the goulash, heat oil in a casserole dish. Brown the meat all around in portions. Fry almonds, onions and garlic briefly at the end. Add all the meat again.
Season with salt, pepper, 1 teaspoon sweet paprika and approx. 1 teaspoon Pimentón de la Vera. Add bay leaf. Deglaze with wine and 1⁄2 l water and bring to the boil. Cover and braise at medium heat for 1 1⁄2 for 2 hours until the goulash falls apart easily.
After about 1 hour add the dates.
In the meantime peel and wash the potatoes and cut them into large pieces. Cover the potatoes and cook them in salted water for about 20 minutes.
After approx. 1 1⁄2 hours of braising time, remove from the goulash approx. 2⁄3 of the sauce and half of the almonds and dates. Puree in a high mixing bowl with a hand blender. Return to the goulash and continue braising for 20-30 minutes.
Heat the milk. Drain the potatoes. Add milk and butter to the potatoes and mash coarsely. Season to taste with salt and nutmeg. Season goulash with salt, pepper, paprika and pimentón and arrange it on the plate.
Add mashed potatoes.