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Mix the olive oil, Turkish sweet red pepper paste, milk, paprika, smoked paprika, ground pul biber, dried oregano, and dried mint in a large bowl.
Add the lamb, garlic, salt, and black pepper, and mix well to coat the lamb.
Add the onions, courgette, aubergine, red bell peppers, green bell peppers, potatoes, and tomatoes to the bowl and mix everything together.
Transfer the mixture to a large, shallow, metal-based baking tray or dish.
Add the bay leaves.
Bake in a preheated oven at 180°C (350°F) for 1 hour and 15 minutes, or until the lamb is cooked through and the vegetables are tender and lightly browned.
Serve hot, with bread to scoop up the juices.