Methods/steps

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. 
2. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat.  Reduce pressure and drain half the liquid. 
3. Add the besan (or 1/2
   c soaked lentils) and cook for 10 minutes.  Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead
   well.
4. Coat the hard boiled eggs with the above and deep fry.
5. Heat ghee, fry the onions to a golden brown, add garlic, ginger,
   tomatoes and yogurt and fry well until the Masala is a paste.  Add water
   to the mix if necessary.  Add the green sprigs of onion, 1 1/2 c water
   and cook for 10 minutes covered.
6. When curry is ready, pour into a serving dish, cut the koftas in half
   and arrange over the curry.  Cover and bake at 250 F for 15-20
   minutes.