Preheat oven to 160˚C.
Season the lamb with salt and pepper. Heat 60 ml (¼ cup) oil in a large, ovenproof casserole over medium-high heat. Cook the lamb, in batches, for 3–4 minutes until evenly browned. Remove with a slotted spoon and set aside. Reduce the heat to medium, add the onion, garlic, thyme and oregano and cook for 3–4 minutes until the onion softens. Add the tomato paste and cook, stirring, for 1 minute. Return the lamb to the casserole with the paprika, chilli flakes and stock and bring to the boil. Transfer the casserole to the oven, cover and cook for 1½ hours.
Melt the butter and 1 tablespoon of remaining oil in a large frying pan over medium-high heat. Add capsicum and potato and cook, stirring, for 3–4 minutes until starting to colour. Add the vegetables to the lamb casserole, remove the lid and cook, uncovered, for a further 20–30 minutes until the lamb and vegetables are tender. Season to taste.
Serve lamb in deep bowls with chopped parsley and bread to the side.


  • 1 kg lamb shoulder, cut into 4 cm pieces
  • salt and pepper
  • 80 ml (⅓ cup) olive oil
  • 2 brown onions, diced
  • 4 cloves garlic, chopped
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tbsp paprika
  • ½ tsp chilli flakes
  • 625 ml (2½ cups) lamb or chicken stock
  • 40 g unsalted butter
  • 1 small green capsicum, diced
  • 1 small red capsicum, diced
  • 300 g potatoes, diced
  • chopped parsley and crusty bread, to serve