Ingredients

• 500g - lean minced mutton
• 2 medium onions
• 1/4 cup - channa daal
• 1 tsp - chilli powder
• 1 cup - yogurt
• 4 cloves - garlic
• 5 - green chillies
• 1/4 cup - chopped coriander leaves
• 2 tsp - garam masala
• 1.5 tsp - salt
• 5 - hard boiled eggs
• 2 tsp - kewra water (optional)
• Flour for dusting
• 3 tbsp - sunflower oil

How to Make Nargisee Koftay

• Keeping a tbsp of the minced beef aside, put everything - apart from the eggs, the Kewra and the oil - in a saucepan with 3 cups of water and cook until the daal is soft and the water has dried.
• Put the uncooked mince with the cooked mixture, add the kewra (if desired) and grind all of this into a smooth paste WITHOUT adding any water. The uncooked meat binds the mixture together.
• Shell all the eggs and dust them with flour.
• Divide the meat/daal mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the paste around the egg until it is completely enclosed.
• Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are brown on all sides.
• When cool, cut the meatballs into halves, and serve with the eggs facing up.
• Serve with roti or naan.