Boil the sweet potatoes. Peel and mash them and then keep aside.
In a pan, stir-fry the ground beef with turmeric, meat masala, kashmiri chilli powder (or cayenne), freshly ground black pepper, and salt.
Add water and cook on medium heat for 10 minutes. If there is any remaining water, cook on low heat until it all evaporates. When meat is cool, put it in a food processor or magic bullet to mince the meat.
Heat a couple tablespoons of oil or ghee in a pan and add the onion and serrano peppers. After a couple minutes, add ginger and garlic. Stir until the onion turns brown. Add chopped cilantro leaves.
Add the minced beef to the onion mixture and stir it all together.
Then add the mashed sweet potatoes to the beef, stir and let the mixture cool down.
Roll the mixture into flat little oblong shaped patties.
Put the patties in the fridge overnight (or for at least a few hours) to help them retain their shape.
Dip the patties into the egg and then gently place into the almond meal.
Shallow fry the cutlets in a cast iron skillet until golden. Use a fork to gently flip them over.