Cut the lamb into bite sized pieces, salt and fry it in hot oil evenly, stirring occasionally. Add sliced onions to the meat and stir for 5 more minutes. Add flour and do not stop stirring and when it is fried, add tomato paste and wine.
Stir until it forms a thick sauce and dilute it with hot water to cover the products in a saucepan. Allow to simmer for about 1 hour or until the meat stews.
About 15 minutes before removing the dish from the heat, add thyme to taste. Serve kebab with boiled rice.