Nargisi Koftas

Hard-boiled eggs covered with a layer of spiced minced meat and deep-fried, Nargisi Koftas (nahr-gcc-see kohf-tahs) may be described as Scotch eggs Indian-style. Garnish the koftas with thinly sliced onion rings and serve with a chutney. Nargisi

Koftas are sometimes added to a curry sauce and served with rice.

1| lb. minced lamb or beef

1-inch piece fresh root ginger, peeled and finely chopped

2 teaspoon hot chilli powder

1 teaspoon ground cumin

1 tablespoon ground coriander

1 onion, finely chopped

2 garlic cloves, crushed

1 oz. gram or chick-pea flour

1 teaspoon salt

2 teaspoon black pepper

1 egg

8 hard-boiled eggs sufficient vegetable oil for deep-frying

In a large mixing bowl, combine the minced meat, ginger, chilli powder, cumin, coriander, onion, garlic, gram or chick-pea flour, salt, pepper and the egg. Using your hands, mix and knead the ingredients together well.

If you have an electric blender, blend the ginger, garlic and onion together to make a fine puree before mixing them with the other ingredients.

Divide the meat mixture into 8 equal portions. Using wetted hands, roll each portion into a ball. Flatten a meatball in the palm of your hand and place a hard-boiled egg in the centre. Work the meat mixture up and around the egg until the egg is completely enclosed.

Place the koftas in a greased dish and put them in the refrigerator to chill for 30 minutes.

Fill a deep-frying pan one-third full of vegetable oil. Place the pan over moderate heat and heat the oil until it reaches

375 °F on a deep-fat thermometer or until a cube of stale bread dropped into the oil turns golden brown in

40 seconds.

Add the koftas, three or four at a time, and fry them for 2 to 3 minutes or until they are a rich brown colour.

Using a slotted spoon, transfer the koftas to a plate lined with kitchen paper towels. Keep them hot while you fry the remaining koftas.

Arrange the koftas on a heated serving dish and serve immediately.

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