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Special equipment: Food processor if you have it, 8 bamboo skewers, stovetop griddle or big nonstick pan or outside grill
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For the lamb: Bring the lamb to room temperature.
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If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn.
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Grab your food processor.
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You can chop all this by hand too; just make sure to chop it all up very finely.
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Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor.
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Grind until very finely chopped.
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Throw the lamb into a big bowl.
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Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat.
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Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric.
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It will also be very sticky.
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Perfect!
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Divide the meat in half, then in half again and then half again, until you have 8 mounds.
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Have a platter ready for your completed kebabs.
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Drizzle a little oil on the platter so the kebabs don't stick.
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Have your bamboo skewers standing by.
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Take one ball of meat and roll it into a short stump.
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Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down.
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It should be a little over 1/4-inch thick.
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Roll the kebab between your hands to seal the meat.
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Repeat.
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Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready.
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Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl.
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When it's hot, place the skewers on the grill.
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Cook about 2 minutes, then turn a quarter of the way.
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Brush with the lemon-molasses glaze and cook another 2 minutes.
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Continue in this way until you've cooked the meat 8 to 10 minutes.
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For the raita: Mix the yogurt, mint, cucumber and garlic together.
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Season with salt and pepper, and serve alongside the kebabs.
