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1
Mix the lamb, salt, fennel, cumin, ginger, onion, and garlic together in a medium-size bowl.
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2
(I like to use my clean hands to do this, as I can knead and massage the ingredients thoroughly into the meat.)
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3
Divide the spiced meat into 10 equal portions, and shape each portion into a tight round.
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4
(I usually compress it in one hand, to shape and press it into a taut ball.)
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5
As you form them, place the meatballs on a plate.
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6
Pour 2 cups water into a small saucepan, and add the Kashmiri chiles, saffron, cardamom pods, and cloves.
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7
Bring to a rolling boil over medium-high heat.
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8
Cook, uncovered, until the spices infuse the water and turn it into an aromatic, reddish-orange broth, about 5 minutes.
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9
Set it aside.
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10
Heat the oil in a medium-size saucepan over medium heat.
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11
Add the meatballs, arranging them in a single layer, and cook, gently moving them around every few seconds to ensure even browning, until they are seared all over, 5 to 7 minutes.
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12
Drain off the excess fat into a small bowl (you can use it in another recipe, as long as its not for vegetarians).
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13
Pour the spiced broth over the meatballs.
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14
Raise the heat to medium-high and vigorously simmer the thin curry, uncovered, basting the meatballs every minute or two, until the lamb is barely pink inside, about 10 minutes.
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15
Use a slotted spoon to scoop the meatballs from the broth and transfer them to a serving bowl.
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16
Continue to simmer the broth until it reduces to about 1/2 cup, 8 to 10 minutes.
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17
Pour this bright red, potent broth over the meatballs, and serve.
