Finely chop the onions, garlic and ginger. Chop the cilantro (coriander) leaves leaving out the stalks. Ensure that you don't leave any water in these items. If the ingredients are wet, the kebab mix will not hold together. Place the minced lamb in a mixing bowl.

Heat up a pan, and dry fry the spices (exclude the bay leaves) just enough to release their aroma. This will take 2-3 minutes on a medium flame. Let it cool, add the bay leaves, and blitz to a coarse powder in a blender.

Add this spice mix to the minced lamb, along with the turmeric powder, chopped onions, garlic, ginger, crushed red chillies, chopped cilantro leaves, and salt. Drizzle with lime juice, mix well using your hands to get all the ingredients evenly distributed. Let this marinate for 30 minutes. If you have a time crunch, skip the marination, but remember - you have to let time do its magic!

We have our sheek kebab mix ready. Important: If you feel the meat mixture is wet, squeeze out all the water using a muslin cloth.

Divide the kebab mix equally into 9 equal portions, and roll them into balls.

Take a kebab ball, flatten using your palm, and roll it around a skewer. Repeat for all the kebab balls.

Heat a non-stick pan, and apply some oil. Once the pan is hot enough, reduce to a medium flame, and cook the skewers, two at a time (or more depending on the size of your pan). Turn them over occasionally , and cook until they are evenly fried to a nice brown colour on all sides. Take them off, cook the remaining kebabs in batches.

Blitz 1/2 cup chopped mint leaves, and 1/4 cup chopped cilantro (coriander) leaves with 1/4 cup water. Add 3 tablespoons yogurt, salt, and mix well. This is our mint-cilantro dipping sauce.

Serve the seekh kebabs with the mint-cilantro sauce, some freshly cut tomato, cucumber, onion, and lime slices.