'Forest' lamb stew with vegetables (Orman kebabı)

1. Cut the lamb into 3 cm cubes; chop the onions finely and cut the potatoes and carrots into 2 cm cubes.

2. Heat the oil in a heavy-based pan and brown the meat on all sides over high heat.

3. Add the onions and cook together for 5 minutes, then add the peeled and diced tomatoes and the bay leaves, and season with salt and pepper.

4. Pour in about 400 ml of hot water, cover and simmer over low heat for 1 hour.

5. Add the carrots and potatoes and cook for another 25 minutes; add the peas for the last 10 minutes and stir in the butter at the end.

6. When the meat and vegetables are tender, remove the bay leaves and serve the stew in deep plates with fresh bread.

Tip: Orman kebabı is meat and side dish in one pot – you don't need anything else with it. It's richer if you fry a spoonful of tomato purée alongside the meat after browning.