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
Sauce
- 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.
- 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.
- In a large bowl add the onion, garlic, ginger, jalepino, salt, turmeric, garam masala, cilantro, and 1 egg.
- Add the meat and kneed the mixture well.
- Divide the meat mixture into 8 portions and shape each portion into a ball.
- Roll the ball in bread crumbs.
- *On a plastic bag, flatten a ball into a pancake and place a hard boil egg in the centre.
- Pick up the plastic like a bundle and twist it. The meat mixture should cover the egg completely.
- Beat an egg with a tablespoon of water.
- Heat up the oil in a wok or a deep fry pan to 350 degrees.
- Dip the Kebab in egg and deep fry it until golden brown on all sides, about 5 minutes.
- Drain on paper towel
Kebab Ingredients
Instructions
Sauce
- 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.
- In a large saucepan heat the oil and fry the onions, garlic, ginger, till they are golden brown, about 5 minutes.
- 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.
- Add the yoghurt and 1/2 cup water, mix well and simmer for 5 minutes. The sauce should be thick.
- Add the kofta and simmer gently for 5 minutes on each side or until warmed through.
- Cut in half, sprinkle with cilantro and serve with naan.
sauce ingredients