Indian Food Recipes - Nargisi Kofat Indian Recipe

  
 

Lamb Recipes - Nargisi Kofat

Ingredients

  • 500g/18 oz minced lamb

  • 30ml/1 tbsp ground poppy seeds

  • 15ml/1 tbsp chopped fresh coriander

  • 15ml/1 tbsp natural (plain) yoghurt

  • 5ml/1 tsp garam masala

  • 3 large cloves garlic, crushed

  • 1.5cm/1/2 in ginger root coarsely chopped

  • 1 onion, coarsely chopped

  • 1 egg, beaten

  • salt

  • 10 hard-boiled eggs

  • oil for deep-frying

Sauce:

  • 75ml/5 tbsp hee or oil

  • 4 cloves

  • 4 black peppercorns

  • 2 bay leaves

  • 2.5cm/1 in cinnamon stick

  • 1 black cardamom pod

  • 2 onions, finely chopped

  • 3 large cloves garlic,

  • 2l5cm/1 in ginger root, coarsely chopped

  • 45ml/3 tbsp water

  • 10ml/2 tsp ground coriander

  • 5ml/1 tsp ground roasted cumin

  • 2.5cm/1/2 tsp ground red chili

  • 2.5ml/1/2 tsp ground turmeric

  • salt

  • 400g/14oz canned tomatoes, chopped

  • 150ml/1/4 pt/2/3 cup natural (plain) yoghurt

  • 500ml/17 fl oz/2 1/4 cups water

Garnish:

  • 2.5ml/1/2t sp garam masala

  • 15ml/1 tbsp chopped fresh coriander

  • 1 small green chili, chopped

Method:

  1. Blend all the main ingredients except the hard-boiled eggs and oil to a smooth paste in a blender or food processor. Divide into 10 equal portions.

  2. Using oiled hands, shape the meat around the hard-boiled eggs. Heat the oil and fry the koftas, in batches if necessary, until golden brown on all sides. Remove with a slotted spoon.

  3. To make the sauce heat the ghee or oil in a heavy based pan and fry the whole spices and 1 onion until golden brown. Blend the remaining onion, the garlic, ginger and water to a smooth paste in a blender or food processor then stir it into the pan and cook until golden brown.

  4. Stir in the ground spices, salt and tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface. Stir in the yoghurt and cook until all the liquid has been absorbed.

  5. Add the water and bring to the boil. Add the fried kofta to the sauce and simmer for 10 minutes, uncovered. Sprinkle with the garnish ingredients and serve hot with vegetable pulao, Nan or chapattis, ratita and a bean and potato dish.