Recipe - Egg Cooked With Meat And Fried (Nargisi Kofta)

MEAT
1 pound Ground lean meat
One fourth cup Chopped onion
4 Cloves Chopped garlic
1 Piece (1inch) Ginger,
chopped
One half teaspoon Turmeric
Three fourths cup Water
To taste Salt and pepper

TO MIX WITH MEAT
4 tablespoon Besan (chickpea flour)
1 tablespoon Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
One half teaspoon Garam Masala
Oil for frying

FOR CURRY (MASALA
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1 Piece (1inch) Ginger,
chopped
One fourth cup Yogurt
One fourth teaspoon Turmeric
Green onion
One half teaspoon Garam Masala
10 Leaves Coriander (up to 15)
To taste Salt and pepper

Method: Heat the water and add the meat, onions, ginger, garlic, salt and
pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.
Reduce pressure and drain half the liquid. Add the besan (or One half cup soaked
lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix
in egg yolk, Garam Masala and yogurt and knead well.

Coat the hard boiled eggs with the above and deep fry.

Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes
and yogurt and fry well until the Masala is a paste. Add water to the mix
if necessary. Add the green sprigs of onion, 1 One half cup water and cook for 10
minutes covered.

When curry is ready, pour into a serving dish, cut the koftas in half and
arrange over the curry. Cover and bake at 250 $F^\circ$ for 1520 minutes.

Serve garnished with coriander leaves and Garam Masala.

Posted to rec.food.recipes by hz225wu@unidui.uniduisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.