Kibbeh Nayé

• 500 g (1 lb) lean tender lamb (leg is good)
• Salt
• 1 large

Pound the meat rhythmically and vigorously with a little salt in a stone mortar until it is smooth and pasty. Alternatively, if a mincer is available, put the meat through it several times. Grate and pound the onion with salt and pepper, or mince it a few times. Mix the onion and meat together and mince or pound again, adding 1 or 2