Lamb and Bacon Casserole

750 g lamb neck chops
1 teaspoon worcestershire sauce
250 g bacon pieces
2 teaspoons tomato sauce
1 large onion
1/2 green capsicum
1 1/2 cups water
1 1/2 tablespoons flour
1 chicken stock cube
salt
pepper

Fry bacon and peeled, chopped onion lightly, remove from pan. Add chops to the pan and brown well. Add a little butter to pan, if necessary. When chops are browned on both sides, remove from pan.
Add flour to pan drippings, cook until brown but not burnt. Add water gradually, bringing it to the boil, stirring. Add seasonings, sauces and crumbled stock cube. Put onion and bacon in casserole dish, pour sauce over. Cover, cook in moderate oven 1 1/2 hours. Add chopped green capsicum for last 15 minutes of cooking time.