Delhi-Style Lamb Meatball Curry

Name: Delhi-Style Lamb Meatball Curry
Cuisine: Asian, Indian
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)