Heat oil in a large pot over medium-high heat
Add a half of the lamb and brown for 3-4 minutes. Once lamb is sealed, transfer toa plate. Repeat with the remaining lamb.
Add garlic and saute for a minute. Next add tomato paste and stir in with the garlic for 30s and then add flour to make a roux, stirring, for 2 minutes.
Next whisk in the wine, stirring constantly, to avoid an lumps. Then add the stock / water and keep whisking to form a sauce. (If there are any lumps, just use a handheld beater to form a smooth sauce)
Bring to the boil over high heat. Return lamb to pan and add in thyme. Add salt and pepper to taste. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour
Add the potatoes to the lamb mixture and cook, covered, for 30 minutes.
Next add the carrots and beans and cook uncovered for a further 5mins. Finally add the peas and cook everything together for a further 5mins.
Taste and season with salt and pepper as desired.
Servecassava chips, taro chips, mash potato or crusty bread, as desired