Pea stew with lamb (Etli bezelye)

1. Cut the lamb into 2 cm cubes and brown it all over in a pot in the butter and olive oil.

2. Add the chopped onion, cook until translucent, stir in the tomato purée and fry for 1 minute.

3. Pour in 400 ml of hot water and simmer covered for 40 minutes until the meat is almost tender.

4. Add the sliced carrots and diced potatoes, season and cook for 15 minutes.

5. Add the peas and cook for another 10 minutes until all the vegetables are tender and the sauce has thickened slightly.

6. Serve with rice pilaf or fresh bread and yoghurt.

Tip: A spring home favourite; with frozen peas you can make it all year round – add them only for the last 5 minutes so they stay bright green.