In a large skillet over medium-high heat, heat the vegetable oil or ghee for 1 minute.

Add the red onion, cumin and coriander and sauté until onion is translucent.

Add lamb and cook until the meat begins to brown, mixing continuously until it’s evenly cooked and has a fine texture.

Lower the heat to medium-low and add the cloves, cayenne, black pepper, ginger, garlic and salt to taste, and continue cooking for 3 minutes.

Remove from the heat and set aside.

Important: Let the filling cool completely before forming the dumplings.

Combine the mashed potatoes with the starch and salt and set aside.

Form ½ cup of the potato mixture into an oval ball and depress a cavity in its length to form a “cradle,” then fill the cradle ¾ full with the lamb mixture and seal the long edges together. Continue until you have used all of the potato mixture.

Heat the safflower on medium-high heat in a large skillet and fry each tikki separately—gently rolling it to cook evenly.

As each cooks, remove and place on paper towels to drain. Serve at room temperature with the green chutney.