NARGISI KOFTE

Ingredients

750 grams mutton mince (600 grams boneless mutton minced with 150 grams mutton fat)
5-6 hard boiled eggs
Salt to taste
1 tbsp ginger-garlic paste
½ tsp garam masala powder
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin powder
½ cup fried onion
2 tbsps cashewnuts paste
1 tbsp finely chopped fresh mint leaves
2 tbsps finely chopped fresh coriander leaves
4 tbsps roasted chana / daliya powder
2 eggs
Salt to taste
Oil for deep frying
Gravy
3-4 tbsps ghee
2-4 green cardamoms
3-4 cloves
1 small mace blade
1 bay leaf
2-4 black peppercorns
1 inch cinnamon stick
1½ cups onion paste
1½ tbsps ginger-garlic paste
2½ cups fresh tomato puree
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
2 tbsps whisked yogurt
2 tbsps desiccated coconut
2 tbsps roasted chana/daliya
4-5 cashew nuts
2 tsps poppy seeds (khas khas)
Salt to taste
Fresh coriander leaves for garnish

Method

1. Heat ghee in a large handi. Add green cardamoms, cloves, mace, bay leaf, black peppercorns, cinnamon stick and sauté till fragrant.
2. Add onion paste and mix well. Cook till it turns golden brown while stirring in between.
3. Meanwhile, take mutton mince in a large bowl. Add salt, ginger-garlic paste, garam masala powder, red chilli powder, turmeric powder, cumin powder, fried onion, cashewnuts paste, mint leaves, coriander leaves, and roasted chana powder and mix till well combined. Transfer this mixture into a food processor and process to a fine paste. Transfer this paste into a large plate.
4. Add ginger-garlic paste into the onion mixture and mix well. Add tomato puree, mix and cook till the fat separates.
5. Meanwhile, to make koftas, dip your fingers in some water, take a portion of the mixture and spread it lightly. Place an egg in the centre, bring in the edges and roll it so that the entire egg is covered with the mince mixture.
6. Heat sufficient oil in a kadai.
7. Add red chilli powder, turmeric powder, cumin powder and coriander powder in the gravy and mix well. Add ½ cup water and cook till the raw smell of the masala goes away.
8. Break in the eggs in a bowl. Add salt and mix well.
9. Dip a kofta and gently slide into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
10. Add yogurt into the gravy and mix well. Cook till the fat separates.
11. Put the desiccated coconut in a blender jar. Add roasted chana, cashew nuts, poppy seeds and ¼ cup water and blend to a fine paste. Add this into the gravy and mix till well combined.
12. Add salt, and 2 cups water and mix and continue to cook for 2-3 minutes. Gently slide in the fried kofte and mix well. Cover and cook on low heat for 10-15 minutes.
13. Switch the heat off, transfer the gravy into a serving bowl. Vertically cut each kofta in half. Arrange on the gravy, garnish with coriander leaves and serve hot.

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