Lamb with Olives

Heat lard in a heavy pot over medium high heat. Add salt pork and cook, stirring, until golden, about 5 minutes. Reduce heat to medium, add onions and garlic, and cook, stirring often, until soft, about 5 minutes.

Stir in lamb and cook until no longer pink, about 5 minutes. Add flour and cook, stirring often, until juices thicken and flour loses its raw flavor, about 10 minutes. Add tomato paste, wine, thyme, rosemary, and salt and pepper to taste and simmer for 5 minutes.

Add 2 cups water and bay leaves, bring to a simmer, and cook, stirring often, until lamb is tender, about 1 hour.

About 30 minutes before lamb is finished cooking, stir in carrots and olives. Before serving, skim any fat from liquid and remove and discard bay leaves. Serve warm with slices of chestnut flour pulenda, if you like.

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