Chop lamb, finely chop onion, crush garlic and finely chop. Salt onion, mash with hands, add minced meat, garlic and pepper, stir everything and set aside for the duration of dough preparation. Knead firm dough, cover it with an inverted bowl and leave on the cooking table for 30-40 minutes. Portion dough of nearly 60 grams each, round off, roll into balls, cover with a film and let it rest for 10 minutes. Roll scones about 12-15 cm in diameter. Pour oil into the sauté pan and put on moderate fire. Put 50 g of minced meat on one half of the rolled scone, squeeze a little, moisten the scone edges, cover with the second half of the dough letting air out, and press along the edge with fingers. Cut the edge of dough with a disc knife or press it with a fork. Fry chebureki in preheated oil on both sides by two pieces at a time. Put the ready cheburekis on a baking sheet lined with paper towels.