Nargisi Kofta Curry

1. 1
   boil · ~12 min

   Boil and peel the eggs.

   Boil 4 eggs until hard-cooked, cool them in water, and peel them gently so they stay whole for the kofta centers.

   TIPCool the eggs fully before peeling so the meat coating goes on smoothly.
2. 2
   mix · ~5 min

   Make the kofta mixture.

   1.Add mutton mince to a bowl.

   2.Add 1 chopped onion, 1 tbsp ginger-garlic paste, green chili, gram flour, 2 tbsp cilantro, 1 raw egg, black pepper, 0.25 tsp salt, and a pinch of turmeric powder.

   3.Mix well until the mince looks sticky and holds together.

   4.If the mixture feels loose, mix for another minute to help it bind.
3. 3
   assemble · ~7 min

   Shape the nargisi koftas.

   1.Divide the mince mixture into 4 equal portions.

   2.Flatten one portion in your palm.

   3.Place 1 boiled egg in the center and wrap the mince all around it.

   4.Seal the surface well and shape into a smooth oval.

   5.Repeat with the remaining boiled eggs and mince.

   TIPWet your hands lightly if the mince sticks while shaping.
4. 4
   rest · ~10 min

   Rest the shaped koftas.

   Place the koftas on a plate and let them rest for 10 minutes so they firm up before frying.

5. 5
   fry · ~8 min

   Fry the koftas until golden.

   1.Heat oil for frying over medium heat.

   2.Beat the remaining raw egg in a bowl.

   3.Dip each kofta lightly in the beaten egg.

   4.Slide the koftas carefully into the hot oil and fry until evenly golden on all sides.

   5.Lift them out and keep aside.

   TIPKeep the heat medium so the meat cooks through without browning too fast.
6. 6
   saute · ~8 min

   Cook the onion base.

   1.Heat 2 tbsp oil in a pan.

   2.Add cumin seeds and bay leaf.

   3.Add the remaining chopped onions and cook until light golden.

   4.Add the remaining ginger-garlic paste and cook until the raw smell fades.
7. 7
   saute · ~8 min

   Build the gravy masala.

   1.Add tomato puree and cook until thickened.

   2.Add red chili powder, coriander powder, cumin powder, garam masala, and the remaining salt.

   3.Cook the masala until the oil starts to show at the edges.

   4.Lower the heat and stir in the whisked yogurt.

   TIPKeep the heat low when adding yogurt so the gravy stays smooth.
8. 8
   simmer · ~8 min

   Simmer the curry.

   Pour in water and bring the gravy to a gentle simmer. Cook for 6 to 8 minutes until slightly thick and well blended.

9. 9
   assemble · ~5 min

   Add the koftas to the gravy.

   Place the fried koftas into the simmering curry and spoon some gravy over them. Cook on low heat for 4 to 5 minutes so the flavors come together.

10. 10
    garnish

    Garnish with cilantro.

11. 11
    serve

    Slice and serve the kofta curry.

    Slice the koftas in half just before serving if you want the egg center to show. Serve hot with roti, naan, or rice.

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