| 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 |
|
Piece (1-inch) Ginger, chopped |
| 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 equivalent paste |
| 1 |
|
Piece (1-inch) Ginger, chopped |
| 1/4 |
c |
Yogurt |
| 1/4 |
ts |
Turmeric |
|
|
Green onion |
| 1/2 |
ts |
Garam Masala |
| 10 |
|
Leaves Coriander (up to 15) |
|
|
To taste Salt and pepper |
INSTRUCTIONS
MEAT
TO MIX WITH MEAT
FOR CURRY (MASALA
Method: 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 $F^\circ$ for 15-20 minutes.
Serve garnished with coriander leaves and Garam Masala.
Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela
Pantke) on Thu, 12 Aug 93.
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