Orman Kebabi - Turkish Kebaps
900 gm lamb (shoulder or shank)
80 gm butter
250 gm onions (3 medium-sized)
400 gm potatoes
400 gm carrots
2 1/2 cups water
1 tblsp peas (tinned will do)
1 tblsp thyme, salt
The meat should be on the bone and cut in large pieces.
Add the butter, onions cut into eight, and the meat, and cook over a medium heat for 25 ? 30 minutes, until the juices released by the meat and vegetables have evaporated.
Add salt and hot water, put the lid on the saucepan and leave to cook for 1 hour.
Cut the potatoes into four or eight, according to size, slice the carrots into finger sized pieces and add to the saucepan. On a low heat, cook for a further hour or so, adding the thyme 10 minutes before serving.