Nargisi Kofta     

DescriptionEgg cooked with meat and fried
Curry TypeUnknown
SourceSomesh Rao's "The Graduate Student's Guide To Indian Recipes" Vol.2 (of 2)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
1 lb Ground lean meat
1/4 c Chopped onion
4 cloves Chopped garlic
1" piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
to taste Salt and pepper

To mix with meat:
4 T Besan (chick-pea flour)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t 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 Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
to taste Salt and pepper
InstructionsHeat the water and add the meat, onions, ginger, garlic, salt andpepper. Pressure cook for 10 minutes at 15 psi (or 25 min over lowheat. Reduce pressure and drain half the liquid. Add the besan (or 1/2c soaked lentils) and cook for 10 minutes. Knead or grind untilslightly sticky, mix in egg yolk, Garam Masala and yogurt and kneadwell.

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 waterto the mix if necessary. Add the green sprigs of onion, 1 1/2 c waterand cook for 10 minutes covered.

When curry is ready, pour into a serving dish, cut the koftas in halfand arrange over the curry. Cover and bake at 250 for 15-20 minutes.

Serve garnished with coriander leaves and Garam Masala.

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Death by Curry