In a large bowl, combine lamb mince, finely chopped onion, minced garlic, grated ginger, chopped green chili (if using), chopped fresh coriander, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and pepper. Mix well, then add gram flour or breadcrumbs until just combined.

Divide the mixture into equal portions and roll them into small, cylindrical kofta shapes, aiming for about 15-20. Refrigerate them for 15-20 minutes to help them firm up if time allows.

Heat 1 tablespoon of oil in a large pan over medium-high heat. Brown the koftas in batches on all sides until golden, then remove and set aside.

In the same pan, add the remaining 1 tablespoon of oil and sauté the finely chopped onions over medium heat until soft and translucent, about 8-10 minutes.

Add minced garlic, grated ginger, and slit green chili (if using) to the pan and sauté for 1-2 minutes until fragrant. Stir in ground cumin, ground coriander, turmeric, and red chili powder, cooking for 30 seconds until aromatic, adding a splash of water if dry.

Pour in chopped tomatoes, stir well, then bring to a simmer, reduce heat to low, cover, and cook for 10-15 minutes until the tomatoes break down and the sauce thickens.

Add the browned koftas back into the curry sauce along with water or stock. Gently stir, bring to a simmer, cover, and cook for another 15-20 minutes until koftas are cooked through and the sauce reaches your desired consistency.

Stir in garam masala and, if desired, Greek yogurt or cream for a richer sauce. Taste, adjust seasoning, and garnish with fresh chopped coriander. Serve hot with rice or naan.