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Kofta, kafta or kafteh are various kinds of Middle Eastern and South Asian meatball. In their simplest form, they consist of balls of minced or ground meat--usually beef or lamb-- mixed with spices and/or onions. The meat is often mixed with other ingredients such as rice, burghul or vegetables to form a smooth paste. It appears that the Moghul emperors took kofta from Persia to India, serving the variation nargisi kofta, which consist of the ground meat mixture wrapped around a hard-boiled egg. The name comes from the resemblance to narcissus flowers when the ball is cut open.
Meat: ----- 1 lb Ground lean meat 1/4 c Chopped onion 4 cloves Chopped garlic 1" piece Ginger, chopped 1/2 t Turmeric 3/4 c Water to taste Salt and pepper
To mix with meat: ----------------- 4 T Besan (chick-pea flour) 1 T Yogurt 6 Hard boiled eggs 1 Egg for mixing and coating 1/2 t Garam Masala Oil for frying
For curry (Masala): ------------------- Oil or ghee 2 Chopped onions 8 Cloves chopped garlic 2 Tomatoes or equivalent paste 1" piece Ginger, chopped 1/4 c Yogurt 1/4 t Turmeric Green onion 1/2 t Garam Masala 10-15 leaves Coriander to taste Salt and pepper
Methods/steps
Heat the water and add the meat, onions, ginger, garlic, salt and pepper.
Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid.
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.
Coat the hard boiled eggs with the above and deep fry.
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.
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.
Additional Tips
Serve garnished with coriander leaves and Garam Masala.
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Additional Tips
Serve garnished with coriander leaves and Garam Masala.