Buglama-kebab

• 750 g (1½ lb) young lamb
• 600 g (1¼

Cut the lamb into small pieces. Mix with the chopped onions, vinegar, bay leaves and pepper in a china or enamel bowl and leave in a cool place for 12-24 hours. Place the bowl in a large flameproof casserole dish half filled with hot water so that the water level is about 2 cm (¾ in) below the top