Place minced lamb, grated onion, ginger, garlic, green chili, ground coriander, garam masala, red chili powder, coriander (cilantro) leaves, and cornflour. Season with salt. Mix.

Divide meat mixture into four equal portions. Dab a little water on the palm of your hand. Place one portion of meat mixture on the hand, flatten it to shape into an oval shaped patty. Place one egg in the middle of the patty. Gently shape the meat mixture evenly around the egg. Mould it with your hands until sealed.

Repeat with the remaining meat mixture and egg. Set aside.

Meanwhile, heat oil in a large pan over medium-high heat. Carefully transfer eggs into the hot oil, and cook, turning occasionally, for 4 minutes or until golden and meat is cooked through. Remove with a slotted spoon and drain on an absorbent towel.

Heat oil in a frying pan over medium-high heat. Add onions, and sauté, stirring constantly, for 2 minutes or until it starts to change color.

Add minced ginger and garlic. Sauté, stirring constantly, for 2 minutes or until aromatic. Add tomato purée and tomatoes. Sauté, stirring occasionally, for 2 minutes or until the tomatoes turn mushy.

Add ground turmeric, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until fragrant. Add yogurt and kasuri methi. Season with salt. Stir to combine. Simmer for 1-2 minutes or until the oil starts to separate.

Add koftas. Pour in 1 ½ cups water. Cover and simmer for 5 minutes.

Garnish with coriander (cilantro) leaves.