If using the pressure cooking, put all the ingredients in the pressure cooker and cook to give 2 whistles. Keep on low flame for 2 minutes after the second whistle and then remove. Let the pressure drop. Once pressure drops uncover the cooker. If any water is left, return cooker to heat and dry out water.
If using the slow cooker, put all ingredients in slow cooker and cook for 4 hours on high setting. I did occasionally give it a stir now and then. Once the lamb looked cooked, I removed the lid and let the water dry out for a few minutes.
Dry grind the minced meat mix in blender or food processor. Make sure not to add any water. The mixture should be dry else the kebabs will break while frying. You can discard the hard residue of illaichi, bay leaf, etc. Make sure the mixture is smooth.
For the filling:
Mix together the chopped onion, mint, cilantro and green chillies.
To prepare the kebabs:
Oil your hands a bit and make two tiny balls. Flatten both and sandwich them together with a tsp of the filling mixture. Press gently to stick together.
Shallow fry in a little oil in a non stick skillet on medium heat till brown.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/02/10/shami-kebabs/