Peel and boil potatoes until tender, then drain and mash, season with the pepper, nutmeg and salt to taste, and allow to cool.
Meanwhile put the beef in a separate pan with enough water to cover. Cook on a medium-to-high heat, removing any scum that comes to the surface. Add the ginger, garlic, cumin and garam masala plus salt to taste.
Lower the heat and cook for a further 20-25 minutes, stirring occasionally, until all the water has evaporated. Allow to cool.
Place the onion, coriander, green chillies, cinnamon, allspice and pine nuts in a large bowl and add the cooled mince mixture, and salt to taste if necessary – combine thoroughly.
Divide the potato mixture into approx 18 balls, then shape each one into a flat circular disc.
Place a generous teaspoon of the mince in the centre of the disc, then lift the edges up and over the mince and re-shape – put to one side.
Break the eggs into a separate bowl, add the ground turmeric and some salt and beat well. Dip each cutlet in the egg mixture and then coat in breadcrumbs.
Heat the oil in a wide deep frying pan, add the cutlets, taking care not to crowd the pan. Fry evenly on both sides then drain on kitchen paper. Serve hot or cold and garnish with wedges of lemon and coriander and walnut chutney.