Nargisi Koftas Indian Meat And Egg Balls In Curry Food

NARGISI KOFTAS (INDIAN MEAT AND EGG BALLS IN CURRY)

Steps:

• Grind green chillies and coriander, add to a large bowl with the ground meat and ginger garlic paste, mix thoroughly.
• Add one egg to the meat (this stops the koftas from falling apart when you cook them) and mix in completely.
• Hard boil the remaining eggs (do NOT leave a soft yolk).
• Cool the eggs, remove the shells, and slice them in half.
• spread out some meat and place half an egg in the center, roll up meat to form a ball (the amount of meat you use depends on how large you want your koftas).
• repeat until you have used all meat ( if you need more eggs, boil them, if you have too many eggs just pitch them, or eat them if you wish).
• fry koftas in OIL until golden brown.
• set aside.
• Melt ghee in a LARGE frying pan.
• add ground onion and fry until brown (but not burned).
• add ginger garlic paste and keep frying for ten secondes, stirring constantly.
• add tomato puree, garam masala, chilli powder, cumin powder, and turmeric powder along with 1/4 cup of the water.
• simmer about 5 minutes, stirring occasionally.
• add remaining water, or more if needed (add enough to make a thick curry).
• add koftas (meatballs) to the curry and cook about 5 more minutes (stirring occasionally).
• Remove from heat.
• When serving sprinkle garam masala and cilanto over top.
• Enjoy.