Nargisi Kofta ( )

Non - Vegetarian
Indian
South Indian
Time Taken 130 minutes
Serves 6

Ingredients:

  1. 1 1/2 pound(s) finely ground lamb meat.
  2. 3 eggs.
  3. 3/8 teaspoon(s) ground cinnamon.
  4. 3/8 teaspoon(s) ground cardamom.
  5. 3/8 teaspoon(s) ground cloves.
  6. 3/8 teaspoon(s) cayenne pepper.
  7. 1 1/2 teaspoon(s) salt.
  8. 6 hard-boiled eggs, shelled.
  9. 1 1/2 cup(s) flour.
  10. 4 1/2 tablespoon(s) Sunrich Refined Sunflower Oil.
  11. 3 medium sized onions, thinly sliced.
  12. 4 1/2 cloves of garlic, crushed.
  13. 3 red chilies, finely chopped.
  14. 1 1/2 teaspoon(s) turmeric.
  15. 1 1/2 teaspoon(s) salt.
  16. 3/4 cup(s) tomato paste.
  17. 2 1/4 cup(s) boiling water.
  18. 3/4 cup fresh coriander leaves.


Method:

  1. Combine ground lamb, raw eggs, cinnamon, cardamom, cloves, cayenne pepper,and salt. Mix well.
  2. Dip the hard-boiled eggs in flour and coat with the ground meat mixture.
  3. Heat Sunrich Refined Sunflower Oil and carefully fry meatballs until brown.
  4. Fry onions in the other 3 tablespoons vegetable Sunrich Refined Sunflower Oil until light brown.
  5. Add garlic, green chilies and turmeric. Fry for 3 minutes.
  6. Add salt, tomato paste, and boiling water. Simmer for 15 minutes.
  7. Cut the meatballs in half and gently put into the sauce with the yoke side up. Simmer until heated through.
  8. Garnish with chopped fresh coriander (cilantro) leaves.