Start by soaking the wooden skewers in water before hand.

In a small sauté pan we dry roast the coriander seeds, cumin seeds, Kashmir chili, black pepper corns and bay leaves until you can smell the spices. Let them cool down and grind to a fine powder.

In a large mixing bowl add all the kofta ingredients including the lamb mince and using your hands, mix everything together until smooth and a paste like consistency. Using your hands take a little of the kofta mixture in your hand and press it into the water soaked wooden skewer. Leave a little space at the bottom of the skewer so you can hold the kebab once it is cooked through.

Oil the koftas with a little oil and place them on a hot grilling pan. Cook on each side for 3 min or so. Do not over cook as they will get tough.

Once done, transfer to a shallow dish and squeeze fresh lime juice over the top.

To smoke the kebabs, heat up a piece of coal over the fire and let it get hot on all sides. Once done, use a a pair of tongs and place it onto a large piece of foil. Transfer the foil to the shallow dish with the cooked koftas and pour over some ghee onto the coal. Seal the shallow dish with foil and let it smoke for a few minutes.

While this is going on, we make the pickled onion by adding salt and lemon juice. Using your hands massage the onions and place a slit green chili into the bowl.

Serve the koftas with green chutney, you can fins my recipe here, roti and pickled onions.