Nargisi Kofta Curry

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Nargisi Kofta Curry is a delicious, simple and easy to make dish with eggs stuffed inside a mutton keema ball and cooked in a rich gravy (very similar to the Scotch Eggs). The koftas can also be deep fried if desired.

Ingredients:
Minced Mutton – 500 gms
Shallots (Sambar Onions) – 10
Ginger – 1/2 inch piece, peeled
Garlic – 5 cloves
Green Chillies – 5
Coriander Leaves – big handful
Roasted Gram – 3 tblsp
Coconut – 2 tblsp, grated
Turmeric Powder – 1/2 tsp
Cinnamon – 2
Cardamoms – 2
Cloves – 2
Salt as per taste

To Grind:
Coconut – 1/4 cup, grated
Cashew Nuts – 5 to 8
Saunf – 1/2 tsp
Gasa Gasa (Khus Khus) – 1/4 tsp

For the Sambar/Gravy:
Onions – 2, big, chopped
Tomatoes – 3, chopped
Cloves – 2
Cinnamon – 2 small pieces
Cardamoms – 2
Ginger Garlic Paste – 2 tblsp
Red Chilli Powder – 3 tsp
Coriander Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Oil – 6 tsp
Eggs – 6, boiled
Coriander Leaves – for garnish

Method:
1. Grind the ingredients given for grinding without adding any water to a smooth paste.
2. Combine the mutton, shallots, ginger, garlic, green chillies, coriander leaves, roasted gram, grated coconut, turmeric powder, cinnamon, cloves, cardamoms and salt in a mixer.
3. Grind to a smooth paste without adding any water.
4. Heat oil in a large wide pan over medium flame.
5. Add the cardamoms, cloves and cinnamon.
6. After 10 seconds, add the onions and saute until golden.
7. Add ginger garlic paste and stir well.
8. Add red chilli powder, turmeric powder, coriander powder, tomatoes and salt.
9. Stir well and cook until the oil starts to separate.
10. Pour 2 cups of water and simmer until the raw smell disappears.
11. Make 6 balls of the mutton mixture.
12. Shape it into a cup and keep one egg in the middle.
13. Fold carefully and shape it into a ball once again.
14. Do the same for all the eggs using the remaining mutton mixture.
15. Gently drop this into the sambar.
16. Simmer over medium flame for 10 minutes.
17. Add the ground coconut paste and stir gently.
18. When the oil starts to separate remove from flame.
19. Garnish with coriander leaves.
20. Serve with naan.