Heat the olive oil in a large saucepan. Add the lamb meat and fry for 3-4 minutes, stirring occasionally, until golden brown all over, then remove with a slotted spoon and set aside.
Add the garlic to the pan and cook for one minute, then add the pepper, tomato, olives and red wine. Bring to the boil and cook for 1-2 minutes.
Add lamb pieces, beef stock and rosemary, then reduce the heat and simmer for ten minutes, or until the lamb is cooked and tender.
Pour into a bowl and serve.