Heat olive oil in a large pan or Dutch oven over medium-high heat.

Sear the diced lamb on all sides until browned. Remove the lamb from the pan and set aside.

Add the sliced onion, diced garlic, and sliced green chili to the pan. Sauté until the onion is softened and translucent.

Sprinkle the all-purpose flour over the sautéed vegetables and cook for 1 minute, stirring constantly.

Deglaze the pan with white wine, vegetable stock, and white wine vinegar, scraping up any browned bits from the bottom of the pan.

Return the seared lamb to the pan.

Add tomato paste, bay leaf, and chopped rosemary to the pan.

Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for 40-45 minutes, or until the lamb is tender.

About 1 minute before the end of cooking, add the chopped tomatoes and green olives to the stew.

Season the stew with salt, pepper, and eggplant chutney to taste.

Serve the Mediterranean Lamb Stew hot with pita bread on the side.