Nargisi kofta

Nargisi kofta

Eggs in meatballs

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Named for their resemblance to the yellow and white flowers of the narcissus, these meatballs are fried, then simmered in curry and served as a main dish. For picnic fare try them just fried and served with a salad.

Meatballs

Ingredients

Quantity Ingredient
7 small eggs
500g twice-minced lamb or beef
1 small onion, finely chopped
2 garlic cloves, finely chopped
1/2 teaspoon fresh ginger, finely grated
1 fresh green chilli, seeded and finely chopped
1 teaspoon salt
1 teaspoon Garam masala
1/2 teaspoon ground turmeric
1 1/2 tablespoons besan
1 tablespoon plain yoghurt
ghee or oil, for frying

Curry

Quantity Ingredient
1 tablespoon ghee or oil
1 onion, finely chopped
5 garlic cloves, finely chopped
2 teaspoons fresh ginger, finely grated
1 teaspoon Garam masala
1 teaspoon ground turmeric
1/2 teaspoon chilli powder
2 large ripe tomatoes
1 teaspoon salt
125g plain yoghurt
2 tablespoons fresh coriander leaves, chopped

Method

  1. Put 6 of the eggs into a saucepan of cold water and bring slowly to simmering point. Stir the eggs gently for the first 5 minutes to centre the yolks. Simmer for a further 10 minutes, then run cold water into the pan until the eggs are cold. Peel them and set aside.
  2. Put the meat into a large heavy-based frying pan with the onion, garlic, ginger, chilli, salt, garam masala, turmeric and 125 ml water. Stir well, bring to the boil, then cover and simmer for 20–30 minutes, or until the meat is well cooked. Stir in the besan and continue cooking until all of the liquid has been absorbed. Remove from the heat and allow to cool, then knead the meat mixture with your hands until it is very smooth, adding a little yoghurt if necessary to moisten it.
  3. Divide the meat into six equal portions and mould each one around one of the hard-boiled eggs. Beat the remaining egg in a bowl.
  4. Heat the ghee in a large heavy-based saucepan over medium heat. Dip the koftas into the beaten egg, then gently lower into the hot oil and deep-fry until golden brown all over. Drain on paper towel. Cut each kofta in half using a sharp knife and serve with salad, or proceed with the next step to make curried meatballs.
  5. To make the curry, heat the ghee in a large heavy-based frying pan over low heat. Add the onion and cook until soft and pale golden. Add the garlic and ginger and fry, stirring, until the onions are golden brown. Add the garam masala, turmeric and chilli powder, stir for a few seconds, then add the tomato and salt. Cover the pan and cook to a pulp, stirring occasionally. Mash the yoghurt smoothly, mix with 125 ml hot water and add to the simmering curry. Stir well and cook uncovered until the sauce has thickened.
  6. If the koftas are prepared beforehand they can be put into the sauce to heat through, then cut in halves and served with rice or chapatis. Garnish with the fresh coriander leaves to serve.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again