1 (14.5 ounces) can no-salt-added diced tomatoes with juice
1 tablespoon fresh chopped parsley, for garnish
Preheat the oven to 375F, and brush the inside of a 2-quart casserole dish with the olive oil.
Whisk together the water or stock, pomegranate molasses, tomato paste, salt, and spice mix in a medium bowl.
Spread the potatoes on the bottom of the prepared casserole dish, and then top with the bell peppers, onion, and garlic. Crumble the raw lamb on top; pour on the diced tomatoes and then the pomegranate molasses mixture.
Cover the dish and bake until the vegetables are tender and the lamb is fully cooked, about 1 hour, 30 minutes.