Nargisi Kofta

Ingredients

• 4 pieces Hard-boiled eggs
• 500 grams Minced lamb or goat (Keema)
• 2 tablespoons Ginger-garlic paste
• 3 tablespoons Gram flour (Besan), toasted
• 1 teaspoon Garam masala
• 2 large Onions, finely sliced
• 0.5 cup Whisked yogurt
• 1 cup Tomato puree
• 1.5 teaspoons Red chili powder
• 0.5 teaspoon Turmeric powder
• 0.25 cup Fresh coriander leaves(optional)
• 1 cup Cooking oil

Instructions

1. 1

   Mix the minced meat with half the ginger-garlic paste, toasted gram flour, garam masala, and salt until it forms a smooth, pliable dough.

2. 2

   Divide the meat mixture into four equal portions and flatten each into a thin disc on your palm.

3. 3

   Place a peeled hard-boiled egg in the center of each meat disc and wrap the meat around it, sealing tightly to ensure no gaps.

4. 4

   Deep-fry the meat-wrapped eggs in hot oil until the outer layer is golden brown and cooked through, then set aside.

5. 5

   In a separate pan, sauté sliced onions until golden brown, then blend them with yogurt to create a smooth paste.

6. 6

   Heat 2 tablespoons of oil and sauté the remaining ginger-garlic paste, tomato puree, turmeric, and chili powder until the oil separates.

7. 7

   Stir in the onion-yogurt paste and a splash of water, simmering for 5 minutes to create a thick, velvety gravy.

8. 8

   Carefully slice the fried koftas in half lengthwise to reveal the egg 'eye' and place them into the gravy just before serving, garnished with coriander.