Nargisi Kofta Curry (Mince Wrapped Eggs)

Posted on 17. Jan, 2010 by grace in Indian, Meat

Nargisi Kofta Curry (Mince Wrapped Eggs)

By Carol Selva Rajah, Australia’s Asian Food Expert

500 grams finely ground lamb mince
5 eggs, 700 grams size full boiled in their shells
1 egg for beating into the mince
½ teaspoon garam masala
2 green chilli slit seeded
60 grams med onion copped well
½ salt teaspoon or to taste
½ cup plain flour with 1 teaspoon garam masala
3 tablespoons or more oil

The Sauce
100 grams red onions
2 cloves garlic chopped well
350 grams tomatoes chopped well
1 pinch turmeric
1 teaspoon chilli powder
1/2 teaspoon garam masala
2 green chillis chopped fine

Add 1 beaten egg to the minced lamb.  Add finely chopped green chillies, onion powdered spices and salt to the mince.
Peel the eggs after they cooled, then dip them in the seasoned flour and then coat with minced meat carefully, coating the mince with a light dusting of flour again.  Deep fry until golden brown.  Allow to cool

To prepare gravy:  Heat fat and add sliced onion and sauté, until golden.  Add finely chopped garlic, turmeric and chilli powder.  Add pureed tomatoes salt and simmer slowly.  Put the koftas in the gravy, simmer for about 15 mins slowly.

To serve:  Slice koftas in half with a sharp knife. They are supposed to look like elongated eyes with the eggs on their extended ovals.  Garnished with chopped coriander leaves and serve, allowing one serve for each person with some sauce for serving.

Tags: Carol Selva Rajah