Heat 2 tablespoons of the oil in a large casserole and add the onions and garlic. Fry over a medium heat for 7-10minutes until the onions are soft. Stir in the chill and 2 teaspoons of the paprika and continue to fry, stirring, for a further 1-2 minutes.
Add the eggplant, pepper and squash and stir-fry for 2-3 minutes until beginning to colour, then stir in the passata, tomatoes, red wine, stock and conserve. Bring to boil, cover and place in the preheated oven to cook for about 1-1 ½ hours or until all the vegetables are tender.
Rub the lamb cutlets with the remaining paprika and brush with the leftover oil. Season lightly. Heat a grill pan or frying pan until smoky hot and quickly brown the cutlets on all sides.
Remove the stew from the oven and uncover. Stir in the olives, then taste and adjust the seasoning, if necessary. Tuck the lamb into the vegetables and return the casserole to the oven, uncovered, for a final 10 minutes.
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