Toast peppercorns, coriander, cumin, and cloves, bay leaves in a dry skillet over medium heat, tossing and shaking frequently, until fragrant, about 1 minute. Transfer to a spice grinder and grind to a fine powder. Transfer to the bowl of a food processor.

Add remaining ingredients to bowl of food processor and process until a fine paste has formed, about 30 seconds. Squeeze gently over sink to remove excess liquid. The remaining mixture should be dry enough to crumble when picked up.

Combine ground lamb with everything and massage with your hands until completely homogeneous and slightly tacky. let mixture rest, covered, in the refrigerator for several hours or up to 1 day.

Divide mixture into 12 even portions of about 3 ounces each. Roll into cylinders about 6 inches long and 3/4 inch wide and thread onto metal or bamboo skewers.

Take a pan pour oil and place the skewers. Turn frequently. Take a bowl add charcoal and hot ghee. Place it in the middle of pan and cover it to give a charcoaly flavour. Voila it's ready

Transfer to a serving platter and serve with shredded cabbage or Spicy Cabbage and Red Onion, cucumber, tomatoes, and lime wedges.