Nargisi Koftas (Indian Meat and Egg Balls in Curry) Recipe #378587
An old family recipe. For the ground meat I reccoment combining two parts beef, 1 part turkey, and one part pork, the pork and beef provide flavor, but the beef is leaner, and the turkey provides tenderness. Also sorry about the units, these are the ones on our old recipe cards, but I have tried to clarify everything as mush as possible. Yes, indian green chillies are different from other green chillies, they're spicier and smaller; you can find them in most indian stores. Also, if the meat sticks to your hands while making the koftas, just wet them.
40 min | 10 min prep
SERVES 6 -10 , 10 Koftas
- ghee (for frying, you can use butter)
- garam masala (for garnish)
- cilantro (for garnish)
For the Koftas
- oil (for frying)
- 30 ounces ground meat (you can use more, or less)
- 1 teaspoon ginger-garlic paste (made by comining 1 part ginger with 1 part garlic in a food processor)
- 3 leaves coriander
- 2 indian green chilies
- 6 eggs
For the Curry
- 1/2 cup water
- 50 g ground onions
- 50 g tomato puree
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 2 1/2 tablespoons ginger-garlic paste
- Grind green chillies and coriander, add to a large bowl with the ground meat and ginger garlic paste, mix thoroughly.
- Add one egg to the meat (this stops the koftas from falling apart when you cook them) and mix in completely.
- Hard boil the remaining eggs (do NOT leave a soft yolk).
- Cool the eggs, remove the shells, and slice them in half.
- spread out some meat and place half an egg in the center, roll up meat to form a ball (the amount of meat you use depends on how large you want your koftas).
- repeat until you have used all meat ( if you need more eggs, boil them, if you have too many eggs just pitch them, or eat them if you wish).
- fry koftas in OIL until golden brown.
- set aside.
- Melt ghee in a LARGE frying pan.
- add ground onion and fry until brown (but not burned).
- add ginger garlic paste and keep frying for ten secondes, stirring constantly.
- add tomato puree, garam masala, chilli powder, cumin powder, and turmeric powder along with 1/4 cup of the water.
- simmer about 5 minutes, stirring occasionally.
- add remaining water, or more if needed (add enough to make a thick curry).
- add koftas (meatballs) to the curry and cook about 5 more minutes (stirring occasionally).
- Remove from heat.
- When serving sprinkle garam masala and cilanto over top.
- Enjoy.
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