Egg Cooked with Meat & Fried (Nargisi Kofta)
Yield
2 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
ground, lean |
|
| ¼ | cup |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 1 | inch |
ginger
chopped |
*
|
| ½ | teaspoon |
turmeric
|
|
| ¾ | cup |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | tablespoons |
besan
|
* |
| 1 | tablespoon |
yogurt
|
|
| 6 | large |
eggs
hard boiled |
|
| 1 | each |
eggs
for mixing and coating |
|
| ½ | teaspoon |
garam masala
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | each |
onions
chopped |
|
| 8 | cloves |
garlic
chopped |
|
| 2 | each |
tomatoes
|
|
| 1 | Inch |
ginger
chopped |
*
|
| ¼ | cup |
yogurt
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | x |
onions
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
ground, lean |
|
| 59 | ml |
onions
chopped |
|
| 4 | cloves |
garlic
chopped |
|
| 1 | inch |
ginger
chopped |
*
|
| 2.5 | ml |
turmeric
|
|
| 177 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 6E+1 | ml |
besan
|
* |
| 15 | ml |
yogurt
|
|
| 6 | large |
eggs
hard boiled |
|
| 1 | each |
eggs
for mixing and coating |
|
| 2.5 | ml |
garam masala
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | each |
onions
chopped |
|
| 8 | cloves |
garlic
chopped |
|
| 2 | each |
tomatoes
|
|
| 1 | Inch |
ginger
chopped |
*
|
| 59 | ml |
yogurt
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | x |
onions
grated |
*
|
Directions
Heat the water and add the meat, onions, ginger, garlic, salt and pepper.
Pressure cook for 10 minutes at 15 lb. (or 25 min over low heat.)
Reduce pressure and dry half the liquid.
Add the besan (or ½ cup soaked lentils) and cook for 10 minutes.
Knead or grind until slightly sticky, mix egg yolk, Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat oil, 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, 1½ cup 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 deg. for 15 to 20 minutes.
Serve garnished with coriander leaves and Garam masala.
