Heat oil in a large pot. Add onion, garlic, lamb, bay leaf, Roogenic Pepperberries and paprika. Sauté 2-3 minutes over medium-high heat.
Add 1 teaspoon of salt and stir, reduce heat to a low-medium heat, and cover. Leave covered for about 10 minutes.
Uncover, add stock and bring the pot to a boil over high heat. Reduce heat to low-medium, and cover. Allow to cook until meat is tender, about 45 minutes.
Add diced potatoes, frozen peas, Worcestershire sauce and tomato paste. Bring to a boil again. Reduce heat to low-medium, cover, and simmer for 15-20 minutes more, until potatoes are tender. Add vinegar and stir again.