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Preheat oven to 160C fan (180C conventional). Dissolve tomato purée and red pepper paste in water and set aside.
Drizzle 1 tbsp olive oil in the bottom of a casserole dish then evenly add meat.
Layer up with onion, bay leaves, garlic cloves, salt, pepper, bell peppers, potatoes, tomatoes, lemon slices, dried herbs, and seasonings. Drizzle with remaining olive oil.
Pour in the water and tomato/pepper paste mixture. Cover with parchment paper, a plate, and the lid. Bake in the oven at 160C fan for 1hr 45-2hrs.
Remove the lid, paper, and plate. Baste the tops of the tomatoes/potatoes with some of the juices. Bake uncovered for another 20-25 mins, then turn up the heat to 200C fan for a final 10 mins.
Take out of the oven, cover with the lid, and allow to sit for 30 mins before serving.