It could equally well be called oven kebab, as first the meat is fried in a pan, and then baked in the oven.
Preparation time: 20-25 min
Cooking time: 35-40 min
800 g/1lb 12 oz lamb
100 g/4 oz melted butter
25 g/1 oz sugar
8 tbspns vinegar
bunches of coriander and dill
salt & pepper
substitute 200 g/8 oz fresh tomatoes for the sugar and vinegar in summer
Peel 3 onions and mince together with the lamb. Add salt & pepper and mix well by hand.
Shape the mince into patties and fry in oil until the meat balls start to turn crisp on the outside.
Finely chop the remaining onion and fry in oil until soft. Set aside to cool.
Dissolve the sugar in the vinegar, then add to the fried onions. Add the beaten eggs and finely chopped herbs to the sauce and mix well.
Place the meatballs into an ovenproof dish and cover with the sauce.
Bake in a medium hot oven for 20 minutes or until cooked.
Sprinkle with chopped herbs to serve.