Pakistani Nargisi Kofta Curry (stuffed boiled egg Meatball curry)

By food247

Stuffed boiled egg Meatball curry. This dish is excellent and usually only made on special occasions. Eat with Chapati, nan bread or rice.

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Pakistani Nargisi Kofta Curry (stuffed boiled egg Meatball curry)

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Ingredients

For the gravy
¼ cup vegetable oil
1 tsp ginger minced
1 tsp garlic minced
1 large onion chopped finely
2 chopped tomatoes
1/2 tsp red chilly powder
1 tsp garam masala
1 tsp curry powder
1/4 cup tomato puree- optional
1 cup water or stock
1/4 cup yogurt
Chopped Coriander- garnish
For kofta
4 hard boiled eggs
3 cup mince lamb or chicken
2 white bread slices soak in 2tbsp milk
1 beaten egg
¼ cup onion
2tsp ginger and garlic ground
1tsp chili paste
1tsp garam masala
Salt and pepper

Details

Level of difficulty Average
Preparation time 20mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Add minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg will act as a binder to food processor and run the processes until well combine.

Step 2

Now divide equal portion of meat mixture for all the eggs. Holding the mixture in your hand slightly flatten it and then put boiled egg in the center and start rolling the mixture on the egg. Coat the meat mixture evenly to form a nice shell around the egg.

Step 3

Roll the kofta in your hands holding it firmly then let it sit uncovered for 10 to 15 minutes in the fridge to evaporate any moisture.

Step 4

Heat oil in a pot. It is important that the oil must very hot. This isi important as it will prevent breaking. Add each egg to hot oil. Roll gently to get all the meat browned all over. This will take no more than 25 seconds. Remove and drain all excess oil on a paper towel. Repeat for all remaining eggs. Let eggs cool.

Step 5

For the gravy, heat oil in a deep pan/pot. Add the onions & fry till onions become transparent. Now add the ginger and garlic, tomatoes & brown till nice golden colour. Add a little water to stop it from burning.

Add all spices, salt, and tomato puree and cook it for 2 minutes. Add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick. Add yogurt let it heat through and add the meatballs for about 5 minutes so it absorbs the flavours etc. Garnish with Chopped Coriander. Before serving cut the meatballs horizontally in the center into two halves.

As whole eggs are big, i would cut the eggs into fours or eights then wrap them in the mince.

Gravey can be adjusted to how thick or runny you want it.