Like a James Bond martini, this Turkish stew should be shaken, not stirred. The lamb and vegetables are layered in a stew pot with virtually no liquid save for a bit of water and the tomatoes. They cook to a melting tenderness, needing just a quick shake from time to time to prevent sticking.
Fill a saucepan with water and bring to a boil. Meanwhile, carefully trim the roots from the pearl onions, being careful not to cut too deeply into the bases. Add to the boiling water and parboil for 5 minutes. Drain, rinse in cold water, and remove the skins. Cut a cross in the root end of each onion to prevent the onions from telescoping while cooking. Set aside.
Warm the olive oil in