Post by julia Roberts on Apr 19, 2006 15:08:50 GMT 3
Meat & Egg (Nargisi Kofta)
Ingredients
Meat:
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
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.
Ingredients
Meat:
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
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.
