Agnello con Pepperoni

4 pounds cubed lean lamb
salt and freshly ground black pepper to taste
1/2 cup flour
1/4 cup extra virgin olive oil
1/2 teaspoon chopped garlic
1 cup dry white wine
1 cup water
2 jars, drained quartered red peppers
1/2 can, chopped whole peeled tomatoes
1 bay leaf
pinch oregano

Toss the meat in the flour seasoned with salt and pepper. Saute the garlic in the oil for 3 minutes.

Add the meat and brown well. Stir in the wine and water.

Add the peppers, tomatoes, bay leaf and oregano. Cover and cook over a medium heat for about one hour or until meat is tender.

Serves 8.