Title: Nargisi Kofta
Categories: Entree Indian Meat Cheese
Yield: 6 Servings
| MEATBALLS |
| 7 | sm | Eggs |
| 500 | g | Beef or lamb; twice minced |
| 1 | sm | Onion; finely chopped |
| 2 | | Garlic cloves; crushed |
| 1/2 | ts | Ginger root; grated |
| 1 | | Fresh green chilli; minced |
| 1 | ts | Salt |
| 1 | ts | Garam masala |
| 1/2 | ts | Turmeric |
| 1/2 | c | Water |
| 1 1/2 | tb | Besan (chick pea flour) |
| 1 | tb | Yoghurt |
| | | Ghee or oil for frying |
| CURRY |
| 1 | tb | Ghee or oil |
| 1 | md | Onion; finely chopped |
| 5 | | Garlic cloves; minced |
| 2 | ts | Ginger root; grated |
| 1 | ts | Garam masala |
| 1 | ts | Ground turmeric |
| 1/2 | ts | Ground chilles (cayenne) |
| 2 | lg | Ripe tomatoes |
| 1 | ts | Salt |
| 1/2 | c | Yoghurt |
| 1/2 | c | Hot water |
| 2 | tb | Fresh cilantro; chopped |
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 2:323/4.4