1. Put lamb, flour, garam masala, cayenne and half the yogurt in a bowl.
2. Season with salt and mix together well.
3. Shape into 16 long ovals.
4. Heat oil in a shallow heavy-based pan, add cinnamon pods, bayleaves and cloves.
5. Stir-fry for a few seconds, then add meatballs and fry until lightly browned on all sides.
6. Add ginger and fry for a few seconds more.
7. Stir remaining yogurt into 250 ml (8 fl oz/1 cup) cold water and pour over meatballs.
8. Cover pan and bring to the boil.
9. Reduce heat and simmer for about 30 minutes, stirring gently 2 or 3 times, until meatballs are cooked and almost all the sauce has been absorbed.
10. Sprinkle with coriander and serve at once.

Serves 4.