Nargisi kofta

Yield: 6 Servings

Measure Ingredient
7 smalls Eggs
500 grams Beef or lamb; twice minced
1 small Onion; finely chopped
2 Garlic cloves; crushed
½ teaspoon Ginger root; grated
1 Fresh green chilli; minced
1 teaspoon Salt
1 teaspoon Garam masala
½ teaspoon Turmeric
½ cup Water
1½ tablespoon Besan (chick pea flour)
1 tablespoon Yoghurt
Ghee or oil for frying
1 tablespoon Ghee or oil
1 medium Onion; finely chopped
5 Garlic cloves; minced
2 teaspoons Ginger root; grated
1 teaspoon Garam masala
1 teaspoon Ground turmeric
½ teaspoon Ground chilles (cayenne)
2 larges Ripe tomatoes
1 teaspoon Salt
½ cup Yoghurt
½ cup Hot water
2 tablespoons Fresh cilantro; chopped

MEATBALLS

CURRY

Put 6 of the eggs into a pan of cold water and bring slowly to simmering point. Stir eggs gently for first 5 minutes to centre the yolks. Simmer for a further 10 minutes, then run cold water into the pan. Crack the shells all over and shell under running water. Keep under running water until cold. Put meat into saucepan with onion, garlic, ginger, chili, salt garam masala, turmeric and water. Stir well, bring to the boil, then cover and simmer 20-30 minutes or until meat is well cooked. Stir in chick pea flour and continue cooking until all the liquid has been absorbed. Cool the meat mixture, then knead it until very smooth, adding a little yoghurt if necessary to moisten it.

Divide into 6 equal portions and mould each portion around a hard boiled egg. Beat the remaining egg. Dip the koftas in the beaten egg, then fry in hot oil until golden brown all over. Drain on absorbant paper. Cut in halves with a sharp knife, put in a dish, and spoon some of the curry sauce over, and serve hot.

Curry Sauce.

Heat ghee or oil and fry onion until soft and pale golden, then add garlic and ginger, and fry, stirring, until onions are golden brown.

Add garam masala, turmeric, chilli powder, stir for a few seconds, then add roughly chopped tomatoes and salt. Cover and cook to a pulp, stirring occasionally. Mask the yoghurt smoothly, mix with the water and add to the simmering curry. Stir well and cook uncovered until thick. If koftas are prepared beforehand, they can be put into the sauce to heat through, then cut in halves and served. Accompany by rice or chapatis. Garnish with fresh cilantro leaves. Recipe "The complete Asian Cookbook" Charmaine Solomon. MMed IMH Georges' Home BBS 2:323/4⅖

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