Grate the onions (or puree with a moulinette / magic wand). Make a batter out of the onions, spices and meat. Shape the dough into long, not too thick meatballs. They are shaped into a sausage in the hand and then pressed flat. They shouldn`t be too short or too small, as they will shrink during frying.
Heat the fat in the pan. Fry the kebabs until golden brown on both sides.
In the meantime, heat a second pan with a little fat and line it with tomato slices. Carefully place the fried meatballs on top.
Pour the peeled tomatoes over it and, if necessary, the strained tomatoes for more sauce.
Put the lid on the pan and simmer over low to medium heat for at least 45 minutes.
Basmati rice with saffron and mast-o-chiar (cucumber with yoghurt) goes well with it.
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