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  NARGISI KOFTA
 
  Ingredients:
------------

Meat:
-----
1 lb       Ground lean meat
1/4 c      Chopped onion
4 cloves   Chopped garlic
1" piece   Ginger, chopped
1/2 t      Turmeric
3/4 c      Water
to taste   Salt and pepper

To mix with meat:
-----------------
4 T        Besan (chick-pea flour)
1 T        Yogurt
6          Hard boiled eggs    
1          Egg for mixing and coating
1/2 t      Garam Masala    
Oil for frying

For curry (Masala):
-------------------
Oil or ghee
2          Chopped onions
8          Cloves chopped garlic
2          Tomatoes or equivalent paste
1" piece   Ginger, chopped
1/4 c      Yogurt
1/4 t      Turmeric
Green onion
1/2 t      Garam Masala
10-15      leaves Coriander
to taste   Salt and pepper

Method:
-------
Heat the water and add the meat, onions, ginger, garlic, salt and
pepper.  Pressure cook for 10 minutes at 15 psi (or 25 min over low
heat.  Reduce pressure and drain half the liquid.  Add the besan (or 1/2
c soaked lentils) and cook for 10 minutes.  Knead or grind until
slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead
well.

Coat the hard boiled eggs with the above and deep fry.

Heat ghee, fry the onions to a golden brown, add garlic, ginger,
tomatoes and yogurt and fry well until the Masala is a paste.  Add water
to the mix if necessary.  Add the green sprigs of onion, 1 1/2 c water
and cook for 10 minutes covered.

When curry is ready, pour into a serving dish, cut the koftas in half
and arrange over the curry.  Cover and bake at 250 $F^\circ$ for 15-20
minutes.

Serve garnished with coriander leaves and Garam Masala.
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