• Mince for the kofte:
• 1 kg lean beef mince
• 2 cups channa daal (soaked in water prior to cooking for 30 mins)
• 2 medium onions, peeled and cut roughly into 4 pieces each
• 3-4 cloves of garlic, peeled and kept whole
• 1 long cinnamon quill
• 10-15 black peppercorns
• 6-8 cardamom pods, bruised
• 1 whole star anise
• 1 tbsp each of whole coriander seeds and cumin seeds
• 1 dry red chilli
• 2 bay leaves
• Salt to taste
• 2 medium tomatoes, cut into 4 pieces each
• 1 1/2 inch of ginger, peeled
• 1 egg, beaten
• Water
• 1 small bunch of coriander leaves
• 1/2 bunch of mint leaves and 2 green chillies, de-seeded if preferred
• vegetable oil to fry preferably Rapeseed oil
• Eggs etc:
• 5 hard boiled eggs, shelled
• 1 tbsp cornflour
• Ingredients for the curry:
• 3-4 red onions, sliced and then deep-fried until brown (can be done a few days in advanced and kept in fridge)
• 2 tsp cumin seeds
• 1 cup of cashew nuts, ground
• 1-2 cups of natural yoghurt, whipped
• 1 ½ tbsp paste of ginger and garlic in equal quantities
• 4 tbsp tomato puree
• ¾ tsp red chilli powder
• ½ cup passata and water at hand
• salt to taste
• vegetable oil for cooking preferably Rapeseed oil

mince and kofte
Place all the ingredients in a large saucepan with a lid, save for the egg, ginger, coriander and mint leaves and green chilli.

Add enough water to cover the contents and cook on medium heat until all the water runs dry –

This is very important, you need to be left with an extremely dry cooked mince, keep stirring if required. May take up to 30 – 40 minutes.

Once the mixture is bone dry, take out the solid spices and blend mince into a smooth paste with the ginger until everything is blended.

Now add in the beaten egg, and blend further. Finely add finely chopped coriander, chilli and mint.

Now to make the Nargisi Kofte
Take a bit of the mince flatten it and cover each boiled egg until completely covered (resembles a Scotch egg). Heat oil in a shallow pan and fry he covered eggs until browned on each side.

Once done keep aside and start to make the curry. (Tip: If the mince covering on the egg starts to break, lightly cover with cornflour before frying)

Method for the curry
In a saucepan heat the oil over medium heat and fry cumin until they splutter.

Now add the ginger and garlic paste and allow to brown slightly. Add the browned onions and fry for a few minutes.

Next add the yoghurt and allow the curry to cook down until the oil separates from the yoghurt.

Now add the tomato paste and passata. Keep stirring until the oil separates further. Add a bit of water if you think the curry is too thick. Add salt and chilli to taste.

Just before taking of the heat, add the ground cashews and mix. The curry should not be too thick or too thin.

(Tip: If you find that the curry is a bit lumpy, I blend the curry in a small blender before adding the cashews.)

Nargisi kofte
Pour the curry out in a serving bowl, cut the Nargisi kofte into halves and carefully place into the curry. Serve with some boiled basmati rice.

by Pak101.com (few years ago!) / 1072 views