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nargisi kofta
I first enjoyed this recipe, a dish named for the yellow and white narcissus flower, at an Afghani restaurant in Singapore. The 'meatballs' can be made ahead of time and then served later with or without the curry sauce. Ground lamb can be substituted for the ground beef.
Makes 4 servings
MEATBALLS:
8 Eggs
1 lb Ground beef or lamb
1 Small onion, minced
2 Garlic cloves, finely grated
1/2 tsp Ginger, finely grated
1 Green chili, chopped
- or -
1 Green bell pepper
1 tsp Salt
1 tsp Garam masala
1/2 tsp Ground tumeric
1/2 Cup Water
1-1/2 Tbs Chick pea flour
1 Tbs Yogurt
3 Eggs, beaten (for frying)
Peanut oil (for frying)
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CURRY SAUCE:
1 Tbs Ghee or peanut oil
1 Medium onion, minced
5 Garlic cloves, finely grated
2 tsp Ginger, finely grated
1 tsp Garam masala
1 tsp Ground tumeric
tsp Chili powder
2 Large tomatoes
1 tsp Salt
1/2 Cup Yogurt
1/2 Cup Hot water
2 Tbs Chopped coriander leaves
MEATBALLS: Hard-boil the 8 eggs. Put
eggs in a saucepan of water,
then bring the water to a
rolling boil. Cover, and
remove the saucepan from heat.
Allow the eggs to cook for 15
minutes. Drain the water,
cool the eggs, then shell and
set aside.
Brown the ground beef with the
minced onion in a skillet.
Drain any fat that remains,
then add the grated garlic and
ginger, chili, salt, garam
masala, ground tumeric and
water. Mix well. Bring the
mixture to a boil, cover and
simmer for 20-30 minutes.
Stir in the chick pea flour
and continue cooking until all
the liquid has been absorbed.
Remove the skillet from heat
and allow the meat mixture to
cool. Remove the meat mixture
from the skillet and knead it
until smooth, adding yogurt,
if necessary, to moisten.
Divide the meat mixture into
eight equal portions and mold
each around a hard-boiled egg.
Dip each 'meatball' into the
beaten egg, then fry in peanut
oil until golden brown. Drain
on paper toweling.
(The kofta can, at this point,
be refrigerated for later use,
or served immediately by
slicing each kofta in half and
topped with curry sauce.)
CURRY SAUCE: Heat ghee (clarified butter)
in a skillet and saute the
onion until translucent. Add
the garlic, ginger, and
continue to saute until the
onion is well browned. Mix in
the garam masala, tumeric and
chili poweder. Stir, then add
the tomatoes and salt. Cover
and cook until the tomatoes
have turned to pulp. Mash in
the yogurt, add water, and
continue to simmer the sauce
uncovered until it has
thickened.
Spoon a portion of curry sauce
over each kofta and garnish
with fresh chopped coriander
leaves. Serve with rice.
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