This dish is called Nargisi Kofta because when you slice it open it looks like the Almond-shaped Flower of Narcissus.  They are shaped by hand , then fried and dipped into a spicy sauce and served as a main meal with Naan.  You can serve it without the sauce as an appetizer.

Serves 4

Koftas

• 10          small eggs
• 1            onion, finely chopped
• 1/2        tsp crushed garlic
• 1/2        tsp crushed ginger
• 1            jalepino, crushed
• 1            tsp salt
• 1/2        tsp haldi(Turmeric)
• 1            tsp garam masala
• 1            tblsp chopped cilantro
• 1            lb ground beef, lamb or mutton
• 3            tbsp bread crumbs
•               oil for deep frying

• 2            large tomatoes
• 1            tbsp oil
• 1            medium onion, finely sliced
• 1/2        tsp crushed garlic
• 1            piece(3/4 inch) grated ginger
• 1            tsp haldi(turmeric)
• 1            tsp salt
• 1            jalepino finely chopped(optional)
• 1/2        tsp sugar
• 1            tsp garam masala
• 1/2        cup greek yoghurt(2% MF)
• 1            tbsp chopped cilantro

Instructions

Kofta.

1.  In a medium saucepan boil 8 eggs for 10 mins to hard boil, then cool them immediately in cold water to prevent grey rings around the yolk.  When cold, peel them.
2. In a large bowl add the onion, garlic, ginger, jalepino, salt, turmeric, garam masala, cilantro, and 1 egg.
3. Add the meat and kneed the mixture well.
4. Divide the meat mixture into 8 portions and shape each portion into a ball.
5. Roll the ball in bread crumbs.
6. *On a plastic bag, flatten a ball into a pancake and place a hard boil egg in the centre.
7. Pick up the plastic like a bundle and twist it.  The meat mixture should cover the egg completely.
8. Beat an egg with a tablespoon of water.
9. Heat up the oil in a wok or a deep fry pan to 350 degrees.
10. Dip the Kebab in egg and deep fry it until golden brown on all sides, about 5 minutes.
11. Drain on paper towel

Kebab Ingredients

 

Instructions

Sauce

1. Score a cross  in the top of each tomato, then plunge into boiling water for 20 seconds.  Drain, peel away from the cross, then finely chop the tomatoes.
2. In a large saucepan heat the oil and fry the onions, garlic, ginger, till they are golden brown, about 5 minutes.
3. Add the haldi, salt, finely chopped jalepino, sugar and garam masala, then add the tomatoes and mix well.  Let it simmer for about 5 minutes stirring once.
4. Add the yoghurt and 1/2 cup water, mix well and simmer for 5 minutes.  The sauce should be thick.
5. Add the kofta and simmer gently for 5 minutes on each side or until warmed through.
6. Cut in half, sprinkle with cilantro and serve with naan.