Puree the onion until completely smooth, then squeeze it through a fine sieve or cloth to remove as much liquid as possible, leaving behind the concentrated onion pulp.
Transfer the onion pulp to a large mixing bowl and combine it with the lamb, yoghurt, olive oil, garlic, salt, paprika, cumin, cayenne, and black pepper. Mix thoroughly with your hands or a firm spoon until the mixture is sticky and uniform.
Place a sheet of baking paper on a flat surface. Spread the mixture on top and flatten it slightly with your hands or a rolling pin so it is thin enough to roll.
Place another sheet of baking paper on top of the flattened mixture to prevent sticking, then carefully roll it into a tight log using the top sheet to guide and compress it.
Roll the flattened mixture tightly into a log using the baking paper, then cut the log into two equal pieces.
Warm a pan over medium heat, place the rolls inside, cover and let them cook undisturbed for 6–8 minutes so the outside begins to firm up.
Turn the rolls over, cover and continue cooking for another 6–8 minutes until they cook through.
Remove the rolls from the pan, unwrap them, and tear or slice the meat into thin strips.
Return the pan to the heat with a little oil, scatter in the sliced meat and fry for 2–3 minutes, stirring occasionally, until the edges turn crisp and golden.
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