Preheat oven to 400°F (200°C).

In a large bowl, combine ground lamb, egg white, ground coriander, ground fennel, minced garlic, grated ginger, minced serrano pepper, chopped cilantro stems, grated and squeezed yellow onion, panko bread crumbs soaked in water or chicken broth, ground black pepper, and kosher salt.

Mix all ingredients thoroughly until well combined.

Using your hands, form the mixture into approximately 1.5-inch diameter meatballs.

Lightly oil a baking tray and arrange the meatballs on the tray.

Bake in the preheated oven for about 12 minutes, or until the meatballs are browned and cooked through.

While the meatballs are baking, prepare the curry.

In a heavy-bottomed, oven-proof pot or Dutch oven, heat ghee over medium-high heat.

Add cumin seeds and bay leaves, and fry for about 30 seconds, or until the cumin seeds start to pop.

Add finely chopped shallots and cook until translucent, about 3 minutes, then add finely minced garlic and grated ginger.

Sauté under medium heat for about 3 minutes, until golden brown and fragrant.

Add the remaining dry spices: ground coriander, ground cumin, turmeric powder, cayenne pepper, cloves, cardamom pods, cinnamon sticks, and kosher salt.

Continue to fry for another 5 minutes, or until the oil starts to separate from the spices.

Add the crushed tomatoes and saffron threads, and simmer for 5 minutes.

Stir in the heavy cream or yogurt and water.

Bring the curry to a boil, then reduce heat and simmer.

Taste and add salt, if needed, to adjust the seasoning.

Transfer the baked meatballs into the pot with the curry.

Bake uncovered in the 400°F oven for 15 minutes, or simmer on low on the stovetop, stirring once or twice, until the meatballs are heated through and the curry has thickened slightly.

Remove any whole spices (bay leaves, cinnamon sticks, cardamom pods, cloves) before serving.

Mix in the chopped cilantro just before serving.

Serve hot with rice or naan bread.