| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Indian | Indian | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground lean meat |
| 1/4 | c | Chopped onion |
| 4 | Cloves chopped garlic | |
| 1 | Inch chopped ginger | |
| 1/2 | ts | Turmeric |
| 3/4 | c | Water |
| To taste salt and pepper | ||
| 4 | tb | Besan (chick-pea flour) |
| 1 | tb | Yogurt |
| 6 | Hard boiled eggs | |
| 1 | Egg for mixing and coating | |
| 1/2 | ts | Garam Masala |
| Oil for frying | ||
| Oil or ghee | ||
| 2 | Chopped onions | |
| 8 | Cloves chopped garlic | |
| 2 | Tomatoes or equiv paste | |
| 1 | Inch chopped ginger | |
| 1/4 | c | Yogurt |
| 1/4 | ts | Turmeric |
| Grated onion | ||
| 1/2 | ts | Garam masala |
| Coriander | ||
| To taste Salt & pepper |
INSTRUCTIONS
1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 lb. (or 25 min over low heat. Reduce pressure and dry half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind till slightly sticky, mix egg yolk, Garam Masala and yogurt and knead well. 2. Coat the hard boiled eggs with the above and deep fry. 3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well till 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. 4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 deg. for 15-20 mins. 5. Serve garnished with coriander leaves and Garam masala. Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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