Lamb Kofta

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1. 1Step 1: Soak the wooden skewers in water beforehand.
2. 2Step 2: In a small sauté pan, dry roast the coriander seeds, cumin seeds, Kashmiri chilies, black pepper corns, and bay leaf until fragrant. Let them cool, then grind to a fine powder.
3. 3Step 3: In a large mixing bowl, add all the kofta ingredients including the lamb mince. Using your hands, mix everything together until smooth and paste-like.
4. 4Step 4: Using your hands, take a little of the kofta mixture and press it onto a water-soaked wooden skewer. Leave a little space at the bottom of the skewer to hold the kebab once cooked.
5. 5Step 5: Oil the koftas with a little oil and place them on a hot grilling pan. Cook on each side for 3 minutes or so. Do not overcook, as they will get tough.
6. 6Step 6: Once done, transfer the koftas to a shallow dish and squeeze fresh lime juice over the top.
7. 7Step 7: To smoke the kebabs, heat a piece of coal over the fire until hot on all sides. Using tongs, place the coal on a large piece of foil. Transfer the foil to the shallow dish with the cooked koftas and pour some ghee onto the coal. Seal the dish with foil and let it smoke for a few minutes.
8. 8Step 8: While the koftas smoke, make the pickled onions by adding salt and lemon juice to the sliced onions. Massage the onions with your hands and place a slit green chili into the bowl.
9. 9Step 9: Serve the koftas with green chutney, roti, and pickled onions.