In a deep dish, place the meat, 1 onion, 3 cloves of garlic, coriander, salt, curry, black pepper and chili.
Turn the meat over with your fingertips to get a firm paste, and shape the kofta into walnut-sized balls.
Put the kofta kebab in the fridge, to make it sticky.
In a heavy-bottomed saucepan, place the oil and heat it over a medium heat.
Add in the kofta balls and stir to become golden in color for a few minutes and drain the water; then put them in a plate and set aside.
In the same saucepan, add one onion and a clove of garlic, and stir until the onions wilts; then add the flour while stirring, so that the onions are covered with flour.
Add the yogurt and the broth; then stir constantly, until it boils. Then, let it boil softly, stirring, for 5 minutes.
Add the kofta balls to the yogurt, and cook the kofta over a medium heat for 20 minutes until it is completely cooked.
Transfer the kofta into a serving plate; then sprinkle the coriander and serve.
Enjoy your appertizing dish!