Potato fry stuffed with Keema

I made this dish years ago while I was living in Irvine for a bunch of friends and they loved it. It can however be a bit time consuming, but well worth it. Ingredients for the Keema: 1Lb Lean Ground Beef or Turkey ( which ever you prefer) 2 to 3 Cardomom Pods 1 inch cinnamom stick 1 Bay leaf 2 onions Finely Chopped 2tbsp Ginger Garlic Paste 1 1/2 tsp Geera 1tbsp Danya 1 tbsp Garam Masala 1/2 tsp Cumin 1 1/2Tbsp Chili Powder 2 large Green Chilies finely chopped 5-6 Medium sized potatoes First boil the potatoes till they are fork tender, drain and set aside. Clean the ground beef or turkey well and drain any excess liquid from the meat. Now take a non-stick pan and set on medium high heat with 4 tbsps oil. Once oil is hot add the onions and fry till they are translucent, add the ginger garlic paste and fry for about a couple of minutes. Now add the green chilies and stir for about a minute. Now add the cardomom pods, the cinnamom stick, and bay leaf. stir and fry for a couple of minutes. Now go ahead and the spices, Geera, Danya,Cumin and chili powder. Fry all the ingredients well, add a bit of water and let the spices cook well. Now go ahead and add the beef or turkey and incorporate all the spices well with the meat, keep frying till the meat is cooked, add 1/2 beef stock and cover and cook on low heat for about ten minutes. After ten minutes uncover and cook on high till all the liquid has dissolved and meat is dry, at this time add the Garam Masala and salt to taste and give it a good stir. Once liquid has evaporated, set aside. and let it cool. While the dry Keema is cooling, peel the potatoes and mash them up finely. You can wait for about another half hour before putting this together. Keep a bowl of water while your sitting down and doing this as your going to need it. Take a handful of mashed potato and make a ball out of it, then use your thumb to make a pocket, dip your hands in the water little by little to avoid having the potato stick to your hand like glue. Take a small spoon of beef or turkey and put it inside the pocket and close it up with some more potato. Repeat this process till you have finished all the potato and meat stuffing process. Now in on plate beat up about three eggs ( if you find you need more later on then beat up some more) and on another plate have refined bread crumbs. Now heat enough oil in a pan to deep fry these. while oil is heating up, dip the stuffed potato pieces in the egg and then the bread crumbs and make sure to coat them well. Once oil is hot enough (you can test this by dipping a drop of water and you will notice the oil coming together in the center) drop the potatoes three or four at a time and fry till golden brown. Remove and place on paper towels so excess oil is soaked up. You can serve this with tomato chili sauce which you can buy at any Indian store. This is a great appetizer, though its so yummy you might fill yourself up.