First of all, place your pan on the hob over a medium high heat and add your butter.
As the butter begins to melt, add your onions and stir.
Once they start to sweat, add your lamb chunks and stir around so they don't stick.
When your lamb pieces have browned, add your peppers to the pan.
Stir occasionally for a few minutes until your lamb has started to release juices and make a gravy.
Now add your herbs, spices and salt and pepper and stir into the mixture.
Add your tomatoes and a mug of hot water and bring to the boil.
Now reduce to a low to medium heat, cover and simmer for around 45 minutes until the lamb is tender.
Once your lamb shoulder pieces are tender, drain your tin of chickpeas and add to the stew.
Now add your salça (tomato paste) - this adds a bit of sweetness and depth of flavour as well as creating a thicker stew consistency.
Add more water, if necessary, depending on how much gravy you want in your stew, and simmer for a further 10 minutes.
Serve your kuzu etli nohut yemeği - lamb and chickpea stew - as it is, with bread, rice or mashed potato.