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Eggs in Meatballs Recipe

Eggs in Meatballs Recipe

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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