Combine meat, onion, dill, cardamom, and cumin in a bowl. Shape tablespoons of the mixture into balls.
Heat oil in a large skillet; add meatballs. Cook over medium-high heat, 5-10 minutes, turning frequently
to brown on all sides. Drain on absorbent paper and set aside. To make Yogurt Sauce: Place yogurt
and cornstarch mixture in a large pan and whisk until smooth. Simmer, stirring constantly for 5 minutes
or until yogurt begins to thicken. Add meatballs to Yogurt Sauce and simmer for a further 5 minutes
or until heated through. Stir in cilantro and cumin seeds.
Note: If using lamb, replace cilantro leaves with fresh mint.