Nargisi Kofta

 

 from Richard

 

This is a slighly modified version of a recipe from Batra's 1000 Indian Recipes.  I used pickled eggs rather than normal hard boiled eggs. 

I combine this with the basic curry sauce I posted on the sauces page.

 

From the Mughlai kitchen, known for its rich and often elaborat dishes, comes this special recipe that contributes to Indian's reputation for a complex cusine.  This is an authentic Indian showcase of enticing aromas and contrasting colors, featuring hard-boiled eggs cloaked in a super fragrent minced meat shell, then cut in half to reveal their vivid yellow and white interiors against the brown meat.  They look like narcissus flowers and are popularly called by their Indian name (nargis) hence nargisi koftas.

 

Serve these masterpiece koftas as you would any other meat balls:  As appetizers with a green or a yogurt chutney, or float them in a curry sauce of your choice.

 

Ingredients

 

For the "Dough"

1 raw egg

1/2 cup finely chopped onion

1 large clove garlic, minced

1 tablespoon peeled minced fresh ginger

1-3 fresh green chili peppers, minced

.5 teaspoons cayenne pepper

1 pounds ground turkey or lamb

 

Other ingredients

1 batch basic curry sauce

8 pickled eggs

breadcrumbs

1/2 finely chopped fresh cilantro, including stems

1/2 teaspoon garam masala

 

Directions

 

Preheat oven to 350

 

Lightly beat the egg.

Run the egg, onions, garlic, ginger, chilis, and cayenne through a food processor. 

Mix in the meat and create a dough like mixture.

Separate the dough into 8 equally sized balls.

 

Place a piece of waxed paper on a work surface.

Move a meatball onto the surface and flatten into a 4-5 inch round.

Place a pickled egg into the encter of the round.  Wrap the meat to encase the egg completely, making sure that it is smooth with no gaps. 

Cover with breadcrumbs and move to a large frying pan.

 

If I am pan frying the kofta (which I normally do)  I try to make rectangular solids which eases the cooking process.  These are often deep friend.

 

Pan fry the kofta untill the meat is cooked.  (I turn them frequently)

 

Use a sharp knife dipped in hot water to cut each meatball in half lengthwise.

Transfer the sauce to the dish with the eggs, lighly mix in the cliantro, sprinkle the garam masala on top, and bake for 10-15 minutes.  Do not stir.  Serve hot.