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Ingredients :
Meatballs :
500 g twice-minced lamb
7
small eggs
1 small onion, chopped finely
3
cloves garlic, grated finely
1/2 teaspoon fresh ginger, grated finely
1
fresh green chili, chopped finely
1
teaspoon salt
1
teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 cup water
1
1/2 tablespoons chick pea flour
1
tablespoon yogurt
Oil for frying
Curry :
1
tablespoon ghee
1
medium onion, chopped finely
6
cloves garlic, grated finely
2
teaspoons fresh ginger, grated finely
1
teaspoon garam masala
1
teaspoon turmeric, ground
1 teaspoon chili powder
2
larte ripe tomatoes
1
teaspoon salt
1/2 cup yogurt
1/2 cup hot water
2
tablespoons fresh cilantro leaves, chopped
Method :
Fill a pot with cold water and add in 6
eggs. Slowly bring the pot to a simmering point. Stir the eggs gently
for the first 5 minutes to center the yolks. Simmer for another 10
minutes and run cold water into the pan until the eggs are cold. Remove
he shell and set aside. Put the minced meat in a wok with the garlic,
ginger, onion, chili, salt, garam masala, turmeric and water. Stir well,
and bring to the boil. Then cover with a lid and simmer for 20 minutes
or until the meat is well cooked. Stir in the chick pea flour and
continue cooking until all the liquid has been absorbed. Cool the meat
mixture and knead it until very smooth. Add a little yogurt if necessary
to moisten. Divide into 6 equal portions and mold each around
ahard-cooked egg. Beat the remaining egg. Dip koftas in beaten egg and
fry in hot oil until golden brown all over. Drain on paper towels. Cut
in halves with a sharp knife, spoon some of the curry over and serve
hot.
Curry :
Heat a wok with oil and saute the onion
until soft and pale golden color. Add garlic and ginger and fry,
stirring until the onions are golden brown. Add garam masala, turmeric
and chili powder. Stir for a few seconds and add tomatoes and salt.
Cover with a lid and cook to a pulp, stirring occasionally. Mash the
yogurt smoothly, mix with the water and add to the simmering curry. Stir
well and cook uncovered until thick. If the koftas are prepared
beforehand, they can be put into the sauce and heated through. Then cut
into halves and serve with rice. Garnish with fresh cilantro leaves.
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