For lamb mixture:

1 1/2 pounds minced lamb
½ cup finely chopped onions
¼ cup finely chopped green onions
1 teaspoon garlic, minced
1 teaspoon ginger, minced
3 fresh red chilies, minced
½ teaspoon turmeric
1 teaspoon freshly cracked black pepper
1 egg
1 tablespoon flour
salt to taste
bamboo skewers (pre-soaked in cold water for 30 min.)
melted butter for basting

For Chili Sauce:

3 dry whole red peppers
2 bay leaves
1 teaspoon fenugreek seeds
1 teaspoon garlic, minced
1 teaspoon ginger, finely grated
5 fresh red chilies, julienned
1 cup onions, finely chopped
1 cup tomatoes, chopped
1 teaspoon cracked black pepper
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon turmeric
salt to taste
2 tablespoons mustard oil
1 cup lamb broth
½ cup green onion, cut in 1-in length for garnish

Directions:

Combine lamb and all other ingredients in a large bowl. Mix well, cover, and refrigerate for an hour. This allows the ingredients to fully develop their delicate flavors. In the mean time heat charcoal grill, clean the grill surface thoroughly to avoid the sticking problem. Take one tablespoon of lamb mixture on palm, and mold into 1-in. ball. Repeat with the remaining lamb mixture. Insert a pre-soaked skewer through the meat balls. Repeat with the remaining lamb balls. Generously brush all lamb balls with melted butter. Grill the meat balls, occasionally turning and basting with butter until cooked through, about 10 min. Reserve the grilled meatballs in a large bowl.