Step 1

Add olive oil in a Dutch oven or a heavy-based pan over medium-high heat and brown the lamb pieces. Do it in batches to avoid overcrowding.

Step 2

Add the onions and sauté for a few minutes, until slightly softened and then add the peppers.

Step 3

Sauté the peppers for a few minutes and then add the garlic, sauté for another minute, stirring continuously.

Step 4

Stir in the tomato paste and flour then add the red wine.

Step 5

Deglaze the bottom of the pan with the red wine and let it evaporate before adding the chopped tomatoes, beef stock, paprika, freshly ground black pepper, salt, bay leaves and sugar.

Step 6

Bring the pan to a boil, reduce the heat to low-medium, cover and gently simmer for 1 hour and 45 minutes, or until the lamb is tender and falling apart when touching with a fork. Stir the pan every 15 minutes or so while cooking.

Step 7

Taste the seasoning and add some more salt if needed. Remove the bay leaves and serve on a bed of rice or mashed potatoes.