In a large mixing bowl, combine the minced lamb, chopped onion, fresh coriander, green chillies, ground cumin, ground coriander, garam masala, red chilli powder, turmeric, ginger-garlic paste, and salt. Mix everything thoroughly until well combined.

Shape the mixture into small round balls (koftas), ensuring they are firm and even in size.

Heat oil in a deep pan over medium heat. Once hot, deep fry the koftas in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on kitchen paper.

For the curry, heat oil in a separate pan. Add the sliced onions and sauté until golden brown.

Add the ginger-garlic paste and cook for 1-2 minutes until fragrant.

Add the chopped tomatoes and cook until they soften and break down.

Stir in the ground cumin, ground coriander, red chilli powder, turmeric, and salt. Cook for 2-3 minutes until the spices are well incorporated.

Add water and bring to a simmer, letting the curry thicken slightly.

Gently add the fried koftas to the curry and simmer for 10 minutes, allowing the flavours to blend.

Stir in the garam masala and ground fenugreek. Cook for an additional 2-3 minutes.

Garnish with fresh coriander and serve hot with rice or naan.