Nargisi Kofta
Instructions
Boil 6 eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.
To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chilli, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate.
Sprinkle all coated eggs with a fine dusting of rice flour.
Heat the oil for deep frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg, gently shake off excess and deep fry till golden. When done, drain and place on paper towels.
To prepare the gravy: Heat the cooking oil (3 tbsps) in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes.
Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Fry till the oil begins to separate from the masala.
Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.
Garnish the dish with chopped fresh coriander and serve hot with Chapatis.
