In a large bowl, combine the minced meat, ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala, salt, and chopped coriander. Mix well until all the ingredients are thoroughly combined.

Divide the meat mixture into equal portions and shape them into long, cylindrical kebabs. You can either thread them onto skewers or shape them without skewers, depending on your preference.

Heat a grill pan or skillet over medium heat and add a tablespoon of oil. Place the kebabs in the pan, cooking them for about 4-5 minutes on each side until they are browned and cooked through. Remove from heat and set aside.

In the same pan, add the remaining oil and sauté the chopped onions until they turn golden brown. This step enhances the flavor base of the curry.

Add the pureed tomatoes and cook for about 5-7 minutes until the oil starts to separate from the mixture. Stir occasionally to prevent burning.

Reduce the heat and incorporate the yogurt, mixing well to create a smooth sauce. Cook for another 2-3 minutes.

Add 1 cup of water to the pan, bringing it to a gentle simmer. Adjust the consistency of the gravy to your liking by adding more water if necessary.

Carefully place the cooked kebabs into the sauce and drizzle with lemon juice. Allow them to simmer in the gravy for about 10-15 minutes, letting the flavors meld together.

Once done, taste and adjust seasoning if necessary. Garnish with fresh coriander leaves before serving.