Instructions: To make rub: Mix rub ingredients in a small bowl. Put meat in a zipper-lock bag or a bowl, add rub, and toss to coat thoroughly. Marinate meat for up to 2 hours at room temperature or overnight, covered if necessary, in refrigerator.

If meat has been refrigerated, bring it to room temperature before cooking.

In a blender or food processor, blend red pepper and vinegar to a puree. Set aside.

In a large skillet or heavy pot, heat olive oil over medium-high heat. Brown lamb on all sides, stirring often, about 10 minutes. Remove lamb and pour off all but about 2 tablespoons of fat from pan. Reduce heat to medium and saute onion, garlic, and green chili, stirring often, for about 5 minutes. Add lamb, pureed red peppers, bay leaves, wine, and stock; reduce heat to a simmer, and cook, uncovered, for about 1 1/2 hours, or until meat is tender. Stir once in a while and add more wine or stock if necessary; the liquid should barely cover the meat.

Remove meat with a slotted spoon and set aside. Degrease sauce and reduce it over high heat to thicken slightly. It can still be a bit on the soupy side.

Remove and discard bay leaves. Taste and add salt and pepper as needed. Return meat to pan to warm through, then serve.

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