Shepherd's lamb sauté (Çoban kavurma)

1. Cut the lamb leg into 2 cm cubes, the onions into half-moons, the peppers into strips and the tomatoes into dice.

2. In a large heavy frying pan or wok, heat the olive oil and butter until very hot and brown the meat in two batches over high heat for 5-6 minutes.

3. Return all the meat to the pan, add the onion and fry for 3-4 minutes until softened.

4. Add the peppers and stir-fry for another 3 minutes; they should stay crunchy.

5. Add the tomatoes and thyme, season with salt and pepper and cook for 5 minutes until the tomatoes break down without becoming saucy.

6. Serve straight away in the pan, with toasted bread or bulgur pilaf.

Tip: Kavurma means frying: the secret is high heat and small batches – if all the meat goes in at once it stews instead of browning. A green chilli is a good addition.