1. Place flour and lamb in to a snap-lock bag, seal then shake until lamb is thoroughly coated.
2. Heat 1 tablespoon of oil in a large heavy-based saucepan over medium heat. Add half the lamb. Cook, stirring occasionally, for 5 minutes or until browned. Set aside. Repeat with 1 tablespoon oil and remaining lamb.
3. Heat the remaining oil in the same pan over medium heat. Add onion. Cook until softened then add garlic. Cook stirring for 1 minute or until fragrant. Add wine and bring to the boil, simmering for 2 to 3 minutes till reduced by half.
4. Return lamb to pan with paste, stock, potatoes, carrots and tomatoes. Stir to mix in paste. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour. Add lemon juice, marjoram and olives. Simmer, uncovered, for 20 to 30 minutes or until lamb is very tender and sauce has thickened.