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To a large Dutch oven over medium heat, add the palm oil. When the oil begins to shimmer, add the lamb and cook, stirring occasionally, until lightly browned all over, 2–4 minutes. Add the onion, bell pepper, scallion, parsley, black pepper, and 1 teaspoon salt, and cook, stirring occasionally, until the onions are translucent, 2–4 minutes. Stir in the tomato paste and continue cooking, until the vegetables soften and turn a deep reddish-brown, 10–12 minutes. Stir in the garlic, smoked paprika, and vinegar, cook for 2 minutes, then add the black-eyed peas, bay leaves, and stock. Turn the heat up to medium-high to bring to a simmer, then turn the heat to medium and cook, uncovered and stirring occasionally, until the lamb is tender, about 30–35 minutes.
Add the potato, cover, turn the heat to medium-low, and cook until the potatoes are soft and beginning to break down, 40–45 minutes. Remove from the heat, season the stew with more salt as needed.
To serve, split the baguette quarters and spoon the stew over the bottom halves of the bread. Add the tops to make sandwiches and serve hot.