Spiced Lamb Stew

• 1 medium boneless lamb leg (about 3 pounds or 1.35 kg), in one piece
• Salt

Divide the leg into 4 or 5 convenient pieces. Trim the meat of connective tissue and fat and discard. Sprinkle the pieces with salt. Heat the lard in a sauté pan or frying pan over high heat until very hot. Add the meat pieces, standing back as they will sputter. Fry until browned on the first side, 4 to 5 minutes. Turn them and brown the other side, about 5 minutes longer. Remove the meat, let