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Nargisi Koftay Curry Recipe
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Recipes in English
>>
Meat /
Beef / Mutton Recipes >> Nargisi Koftay Curry |
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‘Doe eyed’ eggs
covered with mince, floating in a clean curry. |
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Lean lamb,
minced thrice 450 gm/1 lb
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Cardamom
powder 2.5 gm/ 1/2 tsp |
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Cashew nuts 30
gm/2 tbs |
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Cooking oil 90
ml/6 tbs |
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Coriander
powder 10 gm/2 tsp |
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Coriander
leaves, chopped 2.5 gm/ 1/2 tsp
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Garlic paste
20 gm/4 tsp |
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Ginger paste
15 gm/3 tsp |
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Ginger
juliennes 2.5 gm/ 1/2 tsp |
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Hard boiled
eggs 4 |
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Mace (javitri)
powder a pinch |
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Oil to deep
fry |
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Onions,
chopped 120 gm/ 1/2 cup |
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Poppy seeds (khus
khus) paste 30 gm/2 tbs |
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Red chilli
powder 10 gm/2 tsp |
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Roasted gram
daal, powdered 45 gm/3 tbs |
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Salt to taste
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Yogurt 120 gm/
1/2 cup |
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- Mix
salt, gram daal powder, poppy seed paste, half the red
chilli powder and quarter of ginger paste with the mince.
Peel and wash eggs. Divide the minced meat mixture into
four. Wrap each portion evenly around an egg, first
moistering your hands with a little water, to seal all
sides. Refrigerate till firm.
- Deep
fry over moderate heat. Cut each of the 4 pieces into
halves. These will look like doe’s eyes–hence the term
‘nargisi’ which means doe-eyed. Heat the oil in a kadhai,
brown half the onions and remove. Grind together the
remaining onions, cashew nuts, poppy seed paste and the
browned onion.
- Add
rest of the ginger and garlic pastes to the left over oil.
Cook till moisture evaporates. Add coriander powder, red
chilli powder and yogurt and cook till the liquid is reduced
to half. Add the ground paste. Stir for 4 to 5 minutes.
- Add 360
ml/ 1 1/2 cups water. Simmer for 4 to 5 minutes and strain
into another container. Add cardamom and mace powders.
Arrange eggs in a dish and pour gravy over the eggs.
- Time:
Preparation: 30 minutes, Cooking: 45 minutes
- To
Serve: Garnish with ginger juliennes and coriander leaves.
Serve hot with pulao or any roti, naan or paratha.
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