Ethopian Spiced Lamb Stew

2 tablespoons red wine

1 tablespoon freshly squeezed lemon juice

1 tablespoon berbere spice

1 teaspoon smoked paprika

1 teaspoon Dijon mustard

1.6kg (3 1/2lbs) boneless shoulder of lamb, cut into 2.5cm (1 inch) cubes

flaky sea salt

freshly ground black pepper

50ml (2fl oz) extra virgin olive oil

2 onions, halved and thinly sliced

6 garlic cloves, crushed

2 teaspoons, rosemary finely chopped

2 teaspoons chopped thyme leaves

1/2 tin tomatoes (200g/7oz), diced

1 yellow pepper, cut into 1cm (1/2 inch) dice

1 large shallot, thinly sliced