Put the lamb, chana dal, garlic, cumin, cardamom pods, cinnamon sticks, and cloves in a large pan. Pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil, then reduce the heat to medium and cook until the meat is completely dry about 45 minutes.
Add the oil and fry over medium heat for about 2-3 minutes. Remove from the heat and let cool.
Transfer the lamb to a blender or food processor and process it to a fine paste.
Transfer the paste to the pan, add the lemon juice and chilli powder, and season with salt. Mix well, then divide the mixture into 8 equal portions and roll into balls.
Put all the ingredients for the filling in a bowl and mix to combine, then divide into 8 equal portions.
With wet hands, flatten each lamb ball, then place a portion of the filling in the middle, seal and flatten again into round patties.
Heat enough oil for deep-frying in the deep, heavy-based pan to 180"C / 350°F, or until a cube of bread browns in 30 seconds. Working in batches, deep-fry the patties for about 5 minutes on each side until dark brown. Remove and drain on kitchen paper (paper towels).
You may shallow-fry the patties if you prefer.