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Mix roughly chopped onion, garlic, fresh coriander and chilli, and dry coriander in a food processor to cut to medium-sized chunks.
Add this mixture to the lamb mince, and add the salt and black pepper. Combine this mixture well by hand, until the consistency is slightly sticky and all ingredients have mixed through.
Bring a pot with water to boil to place the meatballs in once prepared.
Hand roll the mixture into ping-pong-sized balls and place in boiling water for 8 to 10 minutes. Set to one side – do not drain yet, as water will be used for the sauce.
Place oil in a pan on medium heat and add finely chopped onion. Allow onion to lightly brown and add diced tomatoes.
Add salt and turmeric and fry until tomatoes are soft.
Add 2 to 3 cups of water from the pot the meatballs boiled in and bring the sauce to boil once again.
Whole peeled garlic cloves can be added to the sauce at this point, if desired.
Once boiling for a few minutes, leave the sauce and meatballs on low to medium heat for around 12 to 15 minutes to give time for the sauce to thicken.
Serve in a bowl, add yellow split lentils (if desired) and garnish with fresh coriander leaves or herb of choice.