Pieva

• 150 g (5 oz) lamb fat
• 500 g (1

Heat the fat, add the meat, cut into 1 cm (½ in) cubes, onions, tomatoes and salt and fry together for 20 minutes. Then add 3 litres (4½ pt) cold water and bring to the boil. Simmer for ½ hour, adding the bay leaves and paprika 5 minutes before the end of cooking. Take from the heat and allow to st