Grind the onions and green chilies together in a grinder.
In a large bowl, combine the minced beef with the ground onion-chili mixture, garlic, ginger, salt, cumin powder, coriander powder, garam masala, pomegranate seeds, red chili flakes, half of the crushed coriander seeds, and chopped coriander. Mix well. Grind the entire mixture again briefly for a finer texture.
Gently fold in the diced tomatoes and eggs.
Divide the mixture into 8 equal portions. Shape each into a ball and flatten slightly to form kababs.
Sprinkle the remaining crushed coriander seeds on each kabab and press lightly to stick.
Heat oil in a frying pan over medium heat and fry the kababs in batches until golden brown on both sides.
Remove and place on paper towels to drain excess oil.
Serve hot on a platter, squeeze fresh lemon juice over the kababs, and enjoy with naan, mint chutney, and salad! And remember “COOKING IS EASY!”
