Heat oil in a large, heavy-based pan over a medium-high heat. Saute 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 unbrowned 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 sauteed 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.
Reestit Mutton is a variation of the Scandinavian skerpikjøt, an air dried mutton, or vivda, Norse for 'leg meat'. It's not widely available on the mainland, but you could either order it from Shetland, or omit this ingredient and season the stew with a little extra salt. If you are using reestit mutton, cover a 600 gram or larger piece in cold water, bring to the boil and simmer for two hours. Cool and pick off all the meat and add to the recipe.If using dried black beans, soak 250 grams of beans in plenty of cold water overnight. Then, either boil them in fresh water for 30 minutes until cooked, or drain the soaking water and add directly to the stew to cook. Cooking them in the stew will result in a more traditional darker coloured dish.