- 1¾ pounds lamb meat (with or without bones), cut into pieces
- 4 onions, sliced
- 6 Tablespoons vinegar
- 2 Tablespoons oil
- 6 tomatoes, sliced
- 6 cucumbers, sliced
- Pour the vinegar over the lamb in a large mixing bowl.
- Add the onions and cover with plastic wrap.
- Refrigerate for 3 to 4 hours.
- In a frying pan, heat oil over medium heat and add lamb mixture.
- Brown both sides of the lamb, then cover.
- Cook about 15 minutes.
- Serve with sliced tomatoes and cucumbers.