Place the ground lamb in a large bowl.

Heat a cast iron skillet over medium heat for 5 minutes. Toast peppercorns, coriander, cumin, oregano, bay leaf, and cloves until fragrant, about 15 seconds. Transfer to a grinder or mortar and grind finely. Add to lamb.

Return skillet to high heat for 5 minutes. Char the garlic cloves, serrano, and poblano until softened and blackened in spots (about 6–12 minutes).

Peel garlic, de-stem and de-seed chiles, and remove charred skin from poblano.

In a blender, purée roasted garlic, chiles, vinegar, parsley, and salt until smooth. Add to lamb mixture with panko breadcrumbs.

Mix everything with (gloved) hands until fully combined.

Preheat oven to 350°F. Roll a 1.5-inch tester ball and sear in a skillet with oil. Taste and adjust seasoning as needed.

Once happy with seasoning, roll the rest of the kofta and place on an oiled, foiled baking sheet.

Bake for 30–40 minutes until cooked through.

Optional: Flash fry the meatballs in 350–375°F oil for 30–60 seconds for extra crisp.

For the crema, soak cashews in hot water for 20 minutes. Drain and blend with garlic, olive oil, water, salt, tajin, and lime juice until smooth.

To plate: spoon crema onto a plate, add 3–4 kofta, garnish with mint and tajin.