|
Ingredients
|
Quantity
|
|
Meat:
|
|
|
Ground lean meat
|
1 pound
|
|
Chopped onion
|
¼ cup
|
|
Chopped garlic
|
4 cloves
|
|
1” piece ginger – chopped
|
1 piece
|
|
Turmeric
|
½ tsp
|
|
Water
|
¾ cup
|
|
Salt and pepper
|
to taste
|
|
To mix
with meat:
|
|
|
Besan (chickpeas flour)
|
4 tbsp
|
|
Yoghurt
|
1 tbsp
|
|
Hard boiled eggs
|
6
|
|
Egg for mixing and coating
|
1
|
|
Garam masala
|
½ tsp
|
|
Oil
|
for frying
|
|
For
curry (masala):
|
|
|
Oil or ghee
|
|
|
Chopped onions
|
2
|
|
Chopped garlic
|
8 cloves
|
|
Tomatoes or equivalent paste
|
2
|
|
1” ginger – chopped
|
1 piece
|
|
Yoghurt
|
¼ cup
|
|
Turmeric
|
¼ tsp
|
|
Green onion
|
|
|
Garam masala
|
½ tsp
|
|
Coriander
|
10 to 15
|
|
Salt and pepper
|
to taste
|
Heat the water and add the meat, onions, ginger, garlic, salt and
pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce
pressure and drain half the liquid. Add the besan (or ½ cup soaked lentils) and
cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk,
Garam Masala and yogurt and knead well.
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger,
tomatoes and yogurt and fry well until the Masala is a paste. Add water to the
mix if necessary. Add the green sprigs of onion, 1 1/2 c water and cook for 10
minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in
half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
