Chop the meat into small cubes. Pat dry with kitchen paper. Heat the oil in a Dutch oven or cast iron pot and fry the meat in two or three batches until nicely browned. Transfer each batch to a bowl or plate.
In the meantime, chop the onions very finely and the bell pepper into small and thin strips. After removing the meat, place the onions and the pepper in the pot, add the salt, mix well and cook on medium heat for about 10 minutes or until softened.
Return the lamb pieces to the pot, add the wine and the finely chopped tomatoes, paprika powder, and tomato paste. Mix well, cover tightly, and cook for one hour.
Check every 15-20 minutes and stir well. Add a bit more water if the stew threatens to catch. However, if you have a tight lid for your pot, that should not be necessary; it wasn't in my case.
Add about half of the chopped parsley, adjust the taste with salt and pepper, and simmer for another 5 minutes. The meat should be really, really tender. Serve as suggested above.