Heat the olive oil in a pot and fry the meat until browned. Add the chopped onions, carrots, half the dill. Season with salt and black pepper.
Stir-fry for another 10 minutes on medium heat. Add the vinegar and chopped tomatoes. After 5 minutes, pour in a glass of hot water.
Cover the pot and cook for about 1 hour or until the lamb becomes tender. Add the potatoes, peas and cook another 15-20 minutes. Sprinkle the ready Turkish kebab with the remaining dill and serve.