Melt the lard in a saucepan and sauté the onion and leek. Then add the pork rolled in flour, salt and pepper to the leek, stirring constantly, and sauté (about 10 minutes).
Add carrots, bacon cubes and garlic, pour wine and stock. Season with salt and pepper, add the spices and tomato paste and stir. Add 2 bay leaves.
Cover and simmer for 30 minutes, stirring occasionally. Then season to taste with Tabasco.
Place pot/casserole in oven preheated to 200deg and let cook for 30 minutes.
Stuffat tal-Majjal is best served with white bread (ciabatta) or potatoes in any preparation.
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