Nargisi Kofta - Eggs In Meatballs - India
Why I Love This Recipe
These meatballs are named for their resemblance to the yellow and white flowers of the narcisus.
*These items can be purchased at your local Indian food store, such as Indian Sweet and Spices.
Ingredients You'll Need
7 eggs
1 pound (500 grams) minced goat, lamb or beef
1 small onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon finely grated fresh ginger
1/2 teaspoon salt
1 teaspoon garam masala*
1/2 teaspoon ground tuermeric
1 fresh green chilli, finely chopped (optional)
1/2 cup water
1 1/2 tablespoon besan (chick pea flour)*
1 tablespoon plain yoghurt
ghee or vegetable oil for frying
Curry:
1 tablespoon ghee or vegetable oil
1 medium onion, finely chopped
8 cloves of garlic, minced
2 teaspoons fresh ginger, finely grated
1 teaspoon garam masala*
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
3 large ripe tomatoes
1/2 teaspoon salt
1/2 cup plain yoghurt
1/2 cup hot water
2 tablespoons chopped fresh coriander leaves*
Directions
Pour 6 eggs into a pan of cold water and bring slowly to simmering point. Stir eggs gently for first 5 minutes to center the yolks. Simmer for an additional 10 minutes, then run cold water into the pan until eggs are cold. Shell then set aside.
Put meat into a skillet or wok with the onion, garlic, ginger chilli. salt, garam masala turmeric and water. Stir well, bring to the boil, then cover and simmer for 20 to 30 minutes or untiol meat is well cooked. Stir in the peaflour and continue cooking until all the liquid has been absorbed.. Cool the meat mixture, then knead it until very smooth, adding a little plain yoghurt if necessary to moisten.
Divide meat mixture into 6 equal portions and mold each one around a hard boiled egg. Beat remaining egg. Dip koftas in beaten eggand fry in hot oil or ghee until golden brown. Drain on paper towels.
Curry: Heat oil or ghee and fry onion in a skillet until soft and golden, then add garlic, ginger and fry, stirring, until onions are golden brown. Add garam masala, turmeric, and chilli powder, stir for a few seconds, then add tomatoes and salt. Mix the plain yoghurt in the hot water with a whisk and add to the simmering curry. Stir well and cook uncovered until thick.
Add koftas to curry until heated through, then cut in half lengthwise and serve with basmati rice and chapatis