Its his favourite dish
In a food processor, add your lamb mince and all the powder spices(how much you add is up to you, the spicier you want, add more). Crack open one egg. I sometimes like to add red onions for that extra flavour inside the meatballs but this is optional. Add salt and the coriander. Blend all together.
Once all combined, make bite size round balls and fry them in a large flat frying pan. Once all browned, take off and drain on a tea towel.
Cut the white onions and coriander into small pieces. Blend the tinned chopped tomatoes into a fine paste. Chop the green chillies into thin long slices, keep the seeds.
In a saucepan, add oil and all your dry spices. Let it burn slightly and then add your onions and chillies. Once the onions have got a nice colour on them, add the ginger/garlic paste. Cook for 5 minutes on low flame. Add the blended tomatoes and tomato puree and cook for another 3-4 minutes. Add all your spices, be generous.
Mix it thoroughly and now cook for at least 10 minutes on really slow flame. You should see the oil separate by this time. Add a little bit of the chopped coriander at this stage. Mix for few more minutes and then add the meatballs.
Once meatballs have been incorporated well with the masala, add water according to how much gravy you like. I like to fill it up to the point of where the meatballs are just peeking out. Add salt, keeping in mind that your meatballs already have salt in them so do not put too much.
Cook for around 30-45 minutes on low flame or until the sauce has reduced slightly. During this time, I make rice and a few rotlis and a tomato/onion salad. By that time, the meatball curry should be done.
Garnish with the leftover coriander and serve hot.