FOR THE LAMB FEIJOADA
Heat oil in a large, heavy-based pan over a medium-high heat. Sauté the onions, garlic and chilli until they begin to soften but not colour - between 5-10 minutes.
Meanwhile, dredge the cubed lamb shoulder in seasoned flour. Add the remaining sunflower oil to a heavy based skillet and brown the dredged lamb on all sides, and then brown the lamb ribs and then the pancetta. If you're running short of time (or inclination) just add all the uncooked meat to the onion mixture and skip the browning step.
Add the smoked paprika and tomato puree to the onion mixture and stir well.
Add the lamb shoulder, ribs, reestit mutton and pancetta to the onion mixture. Add the lamb stock and the bay leaves.
Reduce the heat and simmer, on medium-low with the lid on for 1.5 hours.
Remove the lid and simmer for another 30 minutes, until the liquid has reduced a bit.
Mash 1/4 of the black beans and stir through the stew to thicken it, and then add the remaining black beans. Cook for a further 15-30 minutes until thick and glossy.
Stir in the chopped coriander leaves and the lime juice. Serve with sautéed greens, mango salsa and orange slices.
FOR THE MANGO SALSA
Combine all the ingredients together in a bowl, stir well and keep in the fridge until needed.
For a feast of this magnitude you'll need plenty of oven capacity and hob space. Leisure range cookers have up to three ovens and come in a variety of sizes to suit your needs - 60cm, 90cm, 100cm and 110cm.