Warm two tablespoons of avocado oil in a Dutch oven. Add the lamb to the pan, cover, and boil it over medium heat. Stir every 3 minutes to ensure even cooking.
Once the lamb changes color and you see water at the bottom of the pan, continue cooking for 20-30 minutes until the water reabsorbs. Set the meat aside.
Meanwhile, chop the tomatoes and prepare the sumac onions. Toss the onion slices, parsley, lemon, salt, and olive oil in a bowl and massage to combine for 2-3 minutes. Cover and set them aside.
Preheat the wok and add 2 tablespoons of oil. Let the pan heat until it is smoking. Add a third of the lamb to the center of the pan and fry it. Once the meat absorbs the oil, add some water. Season with 1½ teaspoons of salt and 2 teaspoons of paprika and stir to combine.
Place the warm lavash over the meat to absorb the liquid and flavor, then add the lamb to the bread and top it with tomatoes and sumac onions. Roll the lavash and set it aside. Then, repeat this process twice with the remaining lamb (see wrapping instructions).
Cut the lavash in half or form it into a u-shape and serve with fresh lemon wedges or pickled green chilis.
Notes
Expert Tips:
Trim the fat and remove the silver skin from the lamb for tender, even cooking.
You don't need to add water to the Dutch oven as the lamb cooks. Like kedjenou, the lamb releases natural juices that tenderize the meat and infuse it with rich flavor.
After boiling, the lamb traditionally fries in a pan called a Tantuni tavasi. Since I don't have access to one (and probably you don't either), use a hot wok, karahi, or heavy-bottomed pan.
I keep a glass of water next to the wok to use as the lamb fries. Add it, as necessary, once the lamb begins to absorb the oil.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.