NARGISI KOFTEH
Ingredients:
Lean lamb, minced thrice approx 1 lb
Cardamom powder approx ½ tsp
Cooking oil
Cashew nuts 2 tbs(if desired)
Coriander powder approx 2 tsp
Coriander leaves, chopped
Garlic paste 4 tsp approx
Ginger paste 3 tsp approx
Ginger juliennes/strips ½ tsp
Hard boiled eggs 4-5
Onions, chopped approx ½ cup
Red chilli powder approx 2-3 tsp
gram daal, powdered approx 3 tbs
Salt approx 2-2.5 tsp
Yogurt / ½ cup
Method:
Mix salt, gram daal powder, half the red chilli powder and quarter of ginger paste with the mince. Peel and wash boiled eggs. Divide the minced meat mixture into four. Wrap each portion evenly around an egg, first moisturizing your hands with a little water, to seal all sides. Refrigerate till firm.
Deep fry kofteh over moderate heat. Cut each of the 4 pieces into halves. These will look like doe’s eyes–hence the term ‘nargisi’ which means doe-eyed. Heat the oil in a karhaiy / wok, brown half the onions and remove. Grind together the remaining onions, cashew nuts, and the browned onion.
Add rest of the ginger and garlic pastes to the left over oil. Cook till moisture evaporates. Add coriander powder, red chilli powder and yogurt and cook till the liquid is reduced to half. Add the ground paste. Stir for 4 to 5 minutes.
Add 360 ml/ (1 ½ cups) water. Simmer for 4 to 5 minutes and strain into another container. Add cardamom powder. Arrange eggs in a dish and pour gravy over the eggs.
Garnish with ginger juliennes and coriander leaves. Serve hot with pilao rice or any roti, naan or paratha
Enjoy!
