Mix the lamb, salt, fennel, cumin, ginger, onion, and garlic together in a medium-size bowl. (I like to use my clean hands to do this, as I can knead and massage the ingredients thoroughly into the meat.) Divide the spiced meat into 10 equal portions, and shape each portion into a tight round. (I usually compress it in one hand, to shape and press it into a taut ball.) As you form them, place the meatballs on a plate.
Pour 2 cups water into a small saucepan, and add the Kashmiri chiles, saffron, cardamom pods, and cloves. Bring to a rolling boil over medium-high heat. Cook, uncovered, until the spices infuse the water and turn it into an aromatic, reddish-orange broth, about 5 minutes. Set it aside.
Heat the oil in a medium-size saucepan over medium heat. Add the meatballs, arranging them in a single layer, and cook, gently moving them around every few seconds to ensure even browning, until they are seared all over, 5 to 7 minutes. Drain off the excess fat into a small bowl (you can use it in another recipe, as long as its not for vegetarians).
Pour the spiced broth over the meatballs. Raise the heat to medium-high and vigorously simmer the thin curry, uncovered, basting the meatballs every minute or two, until the lamb is barely pink inside, about 10 minutes. Use a slotted spoon to scoop the meatballs from the broth and transfer them to a serving bowl.
Continue to simmer the broth until it reduces to about ½ cup, 8 to 10 minutes. Pour this bright red, potent broth over the meatballs, and serve.