Egg Cooked With Meat And Fried (Nargisi Kofta)

Course : Curry
Serves: 1
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1 pound ground lean meat
1/4 cup chopped onion
4 cloves garlic chopped
1 piece ginger -- chopped
1/2 teaspoon turmeric
3/4 cup water
1 teaspoon salt
1 teaspoon pepper
4 tablespoons besan -- (chick-pea flour)
1 tablespoon yogurt
6 large hard boiled eggs
1 large egg for mixing and coating
1/2 teaspoon garam masala
3 Cup oil for frying
---FOR CURRY (MASALA)--- -- (masala):
3 Cup oil or ghee
2 medium chopped onions
8 cloves garlic chopped
2 medium tomatoes or equivalent paste
1 piece ginger -- chopped
1/4 cup yogurt
1/4 teaspoon turmeric
1 teaspoon green onion
1/2 teaspoon garam masala
10 medium leaves coriander -- up to 15
1 teaspoon salt
1 teaspoon pepper

Preparation / Directions:

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 1/2 c 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 1/2 c 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 15-20 minutes. Serve garnished with coriander leaves and Garam Masala.

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