Khashlama (Armenian meat and potato stew)

Instructions

1. Brown the lamb pieces in the oil over high heat for 5 minutes, in small batches so they colour well.
2. Add the sliced onions and let them turn golden for 5 minutes, then stir in the garlic, tomato paste, paprika and cumin.
3. Pour in the water, add the bay leaf, salt and pepper, then let it simmer covered over low heat for 45 minutes.
4. Add the potatoes cut into wedges, the deseeded tomatoes and the bell pepper in strips. Continue cooking for 25 minutes.
5. Check that the meat is tender and the juices have reduced a little, then adjust the seasoning.
6. Off the heat, add the chopped parsley and coriander and the butter if you're using it. Serve in deep bowls with bread.