Remove meat from the bones and cut lamb into bite-sized pieces. Place meat in a bowl.
Remove and discard the layer of fat from the surface of the chilled, gelatinous lamb broth.
Using a large pot, sauté the onions and peppers in a few Tbsp. olive oil over medium-high heat.
Season with a sprinkle of salt and pepper as it cooks. Add the congealed broth.
Add the tomato paste, stirring gently until paste is blended with the broth. Add lamb pieces.
Add the prepared vegetables. Season with salt, pepper, and any combination of herbs and spices as listed, to suit your taste.
Cook, covered, on low heat, for about 45 min. to 1 hour. Stir occasionally, making sure the liquid hasn’t evaporated. Add water, if necessary.
Preheat the oven to 350°- 375° F (ovens vary). Lightly oil a 9” x 13” casserole dish. Evenly spread the lamb-vegetable mixture. Cover pan with foil and bake for 1 hour. Remove foil and bake an additional 45 minutes or until top begins to brown.
While gouvedge is baking, make rice or bulgur pilaf to serve as a side dish. A side of plain yogurt is always a welcome addition, too.