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Friday, August 31, 2007



1\2 kilogram minced beef or mutton

1 small onion, finely chopped

2 tablespoons garlic paste

2 tablespoons ginger paste

2 tablespoons coriander leaves, chopped

2 teaspoons chilli powder

2 teaspoons garam masala powder

2 teaspoons salt

1 tablespoon besan (gramflour)

6 small hard boiled eggs; shelled

1 medium onion, cut into small cubes

2 small tomatoes

1\2 cups oil

1 teaspoon curry powder

1\2 teaspoon correinder (dhaniya) powder

Cooking Method

1. Put the besan in a small frying pan and roast it over low heat for a few minutes, until its color changes and gives off its aroma.

2. Combine in a large bowl, mince, chopped onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon coriander leaves, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt and besan.

3. Knead the mixture really well with your hands, until the mixture is smooth and holds its shape, about 5 minutes. (it is important, otherwise mince will not mould around the egg.)

4. Wet your palms, place a lump of mince mixture on it and with the other hand, and flatten the mixture. Than place a hard boiled egg in the center of the mixture. Carefully mould the mince mixture around the egg. The mince should tightly pack around the eggs. Otherwise they will split open during frying.

5. Heat oil in a karahi or frying pan and fry 3-4 kofta at a time, until the mince changes its color, about 3-5 minutes. Remove from oil and keep aside. Repeat with remaining kofta.

6. In a blender or food processor, puree the onion and tomatoes separately and keep aside.

7. Heat oil in a large heavy based skillet on medium heat. Stirring constantly, add onion paste and sauté, until light brown, about 5 minutes.

8. Add tomato puree, remaining ginger and garlic paste, continue frying for 5 more minutes or until oil begin to separate. At this stage add curry powder, coriander powder and remaining chili powder, garam masala and salt and fry for 2-3 minutes or until oil separate from gravy, add little water, if gravy sticks to the bottom of the pan.

9. Reduce heat to low and carefully add kofta and 1\2 cup water to gravy. Cook uncovered for about 10 minutes, shaking the pan occasionally to prevent the kofta from sticking to the pan.

10. Add 2 cups water and simmer for 10 -12 minutes or until the sauce is thick. Transfer to a serving dish and garnish with remaining coriander leaves.

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