Ingredients

• 500 gm - lean minced mutton (kheema)
• 2 medium onions
• 1/4 cup - channa daal (gram lentils)
• 1 tsp - chilli powder
• 1 cup - yoghurt
• 4 cloves garlic
• 5 green chillies
• 1/4 cup - chopped coriander leaves
• 2 tsps - garam masala powder
• 1/2 tsp - salt
• 5 hard-boiled eggs
• 2 tsps - kewra water
• 3 tablespoons - sunflower oil
• Flour for dusting

How to Make Nargisee Kofte

• Keeping a tablespoon of the minced mutton aside, put everything apart from the eggs, the kewra and the oil in a saucepan with 3 cups of water.
• 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 Nan.