Delhi Style Lamb Meatball Curry

Ingredients

• ¼ cup ghee, or vegetable oil
• 3 medium yellow onions, finely chopped
• 1 Tbsp. finely chopped fresh ginger, plus more, thinly sliced, for garnish
• 1 tsp. black mustard seeds
• 1 tsp. ground turmeric
• 4 garlic cloves, finely chopped
• 1 Tbsp. ground coriander seeds
• 1½ tsp. aniseed, lightly crushed
• 1½ tsp. cumin seeds, lightly crushed
• 1½ tsp. ground Kashmiri chile, or scant ½ tsp. cayenne pepper
• 1½ tsp. nigella seeds
• 1½ lb. ground lamb
• 1 cup finely chopped cilantro leaves, divided, plus more for garnish
• 1 large egg plus 1 egg yolk
• 1 Tbsp. plus 1 tsp. Kosher salt, divided
• One 14 ½-oz. can crushed tomatoes
• 1½ cups chicken stock
• 1 Tbsp. sugar
• ¾ cup full-fat plain yogurt
• ½ cup unsweetened shredded coconut, lightly toasted
• 1½ tsp. garam masala
• Lime wedges and toasted shaved coconut, for garnish
• Cooked basmati rice, chapati, or paratha, for serving (optional)

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