Russian shashlik with rhubarb sauce

Ingredients

• 1 small onion
• 4 garlic cloves
• 200ml plain yogurt
• 4 tbsp white wine
• 1 tsp cayenne pepper
• 3 crumpled bay leaves
• 750g lamb leg cut into 2.5cm cubes
• 4 tbsp olive oil
• flatbreads and yogurt, to serve
• 200ml cider vinegar
• 200g granulated sugar
• 1 cinnamon stick
• 2.5cm piece ginger peeled and grated
• 1 red onion very finely sliced
• 350g trimmed rhubarb cut into 4cm lengths
• about 10 mint leaves, torn

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