Preheat oven to 170°C. Dice the lamb into manageable sized pieces and dust in the flour. Heat oil in a large oven proof casserole dish and brown the lamb meat in batches until golden brown, removing each batch as you go and set aside. Add the onion, garlic and carrot and cook for 5 minutes or until the onions are translucent, stirring occasionally. Add the tomato paste and cook for a few minutes. Pour in the red wine, add the Simon Gault Home Cuisine lamb stock concentrate, water, mushrooms and Simon Gault Home Cuisine Moroccan seasoning then return the lamb and juices to the pot. Bring to the simmer, then cover the casserole dish, place into the oven and cook for 2 hours or until the lamb is tender. Blanch the green peas and mix them through the lamb casserole. Taste and adjust seasoning if you prefer a stronger Moroccan taste. Serve with couscous, rice or mashed potato.