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.