Place the lamb in a pan with
the turmeric coriander rand chili powder and pour in
just enough water to cover. Bring to the boil and
simmer gently for about 45 minutes until the meat is
tender.
Remove the meat and shred it.
Heat a little oil or ghee and fry the poppy seeds,
lentils and cardamom separately until lightly
browned. Add these to the meat wit the remaining
ingredients and season to taste with salt.
Mix together well and shape
into balls. Deep-fry in hot oil over a low heat
until nicely browned. Serve hot with papadums, rice
and a curry sauce.