peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chilis.
Mix minced lamb with the eeg, ginger, cardamon, fenel and chili. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.
Chop shallots, peel cellary and mince. Ground chili, cloves and corriander.
Heat oil in a pot. Add shallots, cellary and brown for about 10-12 min. Add cloves, corriander, cinnamon, curry powder, chili and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.
Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min.