Nargisi Koftas (indian Meat And Egg Balls In Curry)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• ghee (for frying, you can use butter)
• garam masala (for garnish)
• cilantro (for garnish)
• oil (for frying)
• 30 ounces ground meat (you can use more, or less)
• 1 teaspoon ginger-garlic paste (made by comining 1 part ginger with 1 part garlic in a food processor)
• 3 leaves coriander
• 2 indian green chilies
• 6 eggs
• 1/2 cup water
• 50 g ground onions
• 50 g tomato puree
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 2 1/2 tablespoons ginger-garlic paste

Recipe

• 1 grind green chillies and coriander, add to a large bowl with the ground meat and ginger garlic paste, mix thoroughly.
• 2 add one egg to the meat (this stops the koftas from falling apart when you cook them) and mix in completely.
• 3 hard boil the remaining eggs (do not leave a soft yolk).
• 4 cool the eggs, remove the shells, and slice them in half.
• 5 spread out some meat and place half an egg in the center, roll up meat to form a ball (the amount of meat you use depends on how large you want your koftas).
• 6 repeat until you have used all meat ( if you need more eggs, boil them, if you have too many eggs just pitch them, or eat them if you wish).
• 7 fry koftas in oil until golden brown.
• 8 set aside.
• 9 melt ghee in a large frying pan.
• 10 add ground onion and fry until brown (but not burned).
• 11 add ginger garlic paste and keep frying for ten secondes, stirring constantly.
• 12 add tomato puree, garam masala, chilli powder, cumin powder, and turmeric powder along with 1/4 cup of the water.
• 13 simmer about 5 minutes, stirring occasionally.
• 14 add remaining water, or more if needed (add enough to make a thick curry).
• 15 add koftas (meatballs) to the curry and cook about 5 more minutes (stirring occasionally).
• 16 remove from heat.
• 17 when serving sprinkle garam masala and cilanto over top.
• 18 enjoy.