Kebab couple

1 kg lamb

4 medium onions

3 Art. l. wine vinegar

1 h. l. ground black pepper

1.5 h. l. cumin (Kamoun)

1 Art. l. dried basil

bay leaves

Lamb cut into small slices, chop the edges.

Add chopped onions, vinegar and spices, stir and laying in a porcelain

or enamel bowl, leave overnight in the refrigerator.

Fill the pot with hot water, the diameter of which is greater than the capacity of the meat, and put this

capacity in the pan so that the water level did not reach its edges on 7-10 cm.

Large pan tightly with a lid and put on a small fire.

Monitor the water level so that it does not boil dry before the meat is ready.

Dish is cooked for 3-4 hours.