Gently toast the cloves and cinnamon until just warm and fragrant, and powder along with the fried gram. You can use a few teaspoons of besan if you do not have access to fried gram. Set aside.
Finely chop the shallots/onions, green chillies and herbs. Pound together the ginger and garlic.
In a large mixing bowl, combine all the “to mix” ingredients.
Mix really well with your hands before you add the ground powder and then finally the egg white. Mix again.
Set a stock pot about half filled with water on the stove, and bring to an active simmer--almost a rolling boil but just less.
Meanwhile, wash hands and oil them lightly. Now pinch off bits of the mince mix and roll them into lime-sized balls. You can save these on a plate until you’re finished rolling or just drop them one by one into the waiting stock pot.
Don’t drop them into a rolling boil, slip them in on the sides. They’ll sink at first, but start to float once cooked.
When you’re done rolling and slipping, keep the pot on a simmer or just barely above one and boil until the liquid reduces by half.
Check for salt, adjust if needed. Fat droplets should be visible on the sides.
Garnish with more fresh coriander and slit green chillies, if you like.
You may elect to enjoy this as a soup or separate the meatballs—fry them lightly, serve them with a sauce. They keep well, frozen, for at least a few weeks.
The broth stores well, too, for a week or more.