The slivers should be about 3 inches long and only ⅛ of an inch wide.
Cut the meat into 1 to 2-inch cubes.
Find a big, heavy pan/pot. Turkmen use a heavy pot called a cazan. Now, you must heat the oil in the pot. The amount of oil you use will depend upon the size of the pan you use. But it is recommend that the oil be about 1 centimeter.
Drop one little piece of your chopped onion in the oil, and turn on the burner to medium.
When the onion turns black, remove it with a fork.