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1. Trim off all the fat and fine sinew from the lamb. Slice it with the grain into 3/8-inch thick slices. Cut the slices into pieces about 8 inches long and 3 inches wide.
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2. Lightly hammer them with a metal meat pounder to tenderize and flatted them out a bit. Place the lamb in a stainless-steel or porcelain bowl and set aside.
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3. Prepare the marinade by blending the onion, saffron, lemon juice, and pepper in a food blender. Add the marinade to the bowl of lamb and toss to coat it evenly. Cover and refrigerate 12 hours. Turn the meat occasionally.
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4. Pass a flat, sword like skewer through the length of each strip of lamb. Brush the lamb lightly with melted ghee or butter and cook over a glowing charcoal fire for about 5 minutes, turning frequently, until the lamb is lightly browned and just cooked through. (The meat will flop somewhat at the beginning of cooking. As it cooks it flattens out-a good indication that it is ready. Add salt to taste as you go.)
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5. Cut a cross on the rounded end of each tomato, place the tomatoes on a skewer, and brush them with ghee. Cook on the fire until their skins blister, about 4 minutes.
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6. Slide the lamb off the skewers and serve on hot Chelo on individual plates, with a tomato as garnish for each serving.
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7. Each diner places an egg yolk in center of the hot Chelo and stirs it in. Butter, sumac, and salt and pepper are then stirred into the rice. Yogurt can be added if desired.
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8. Speed is the essence of a good Chelo Kebab meal, as it is most enjoyable when very hot.
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