Place the meat, chilli powder, cumin, chopped ginger, and ginger and garlic pastes in a pan. Season with salt and then pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil. Reduce the heat to medium and cook for about 45 minutes, or until the mince is cooked.
Heat the 3 tablespoons oil in a frying pan (skillet), add the coriander and chillies and fry for 1 minute. Add the boiled meat and fry until there is no water left. Allow to cool, then add the lemon juice.
To make the pastry, put all the pastry ingredients in a large bowl, season with salt, and mix, gradually adding enough water to make a soft dough. Cover the dough and set it aside in a cool place, preferably the refrigerator for 30 minutes.
Divide the dough into 35-40 equal portions and roll into round balls. Dust each ball with a little flour and shape each into an oblong.
Place a little of the meat mixture in the center, fold over to cover the mixture, and seal the edges.
Trim off the uneven sides with a sharp knife to make neat rectangles, called lukhmi. Heat enough oil for deep-frying in a kadhai or deep, heavy-based panto 180°C / 350°F, or until a cube of bread browns in 30 seconds.
Working in batches, carefully lower the lukhmis into the hot oil and deep-fry for about 5 minutes, or until golden brown all over. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve hot.