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Ingredientes
- 1 lb Grnd lean meat
- 1/4 c. Minced onion
- 4 x cloves Minced garlic
- 1 x " piece Ginger, minced
- 1/2 tsp Turmeric
- 3/4 c. Water to taste Salt and pepper
- 4 Tbsp. Besan (chick-pea flour)
- 1 Tbsp. Yogurt
- 6 x Hard boiled Large eggs
- 1 x Egg for mixing and coating
- 1/2 tsp Garam Masala Oil for frying Oil or possibly ghee
- 2 x Minced onions
- 8 x Cloves minced garlic
- 2 x Tomatoes or possibly equivalent paste
- 1 x " piece Ginger, minced
- 1/4 c. Yogurt
- 1/4 tsp Turmeric Green onion
- 1/2 tsp Garam Masala
- 15 x leaves Coriander to taste Salt and pepper
Direcciones
- Heat the water and add in the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 min at 15 psi (or possibly 25 minutes over low heat. Reduce pressure and drain half the liquid. Add in the besan (or possibly 1/2 c soaked lentils) and cook for 10 min. Knead or possibly grind till slightly sticky, fold in egg yolk, Garam Masala and yogurt and knead well.
- Coat the hard boiled Large eggs with the above and deep fry.
- Heat ghee, fry the onions to a golden, add in garlic, ginger, tomatoes and yogurt and fry well till the Masala is a paste. Add in water to the mix if necessary. Add in the green sprigs of onion, 1 1/2 c. water and cook for 10 min 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 for 15-20 min.
- Serve garnished with coriander leaves and Garam Masala.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 944g | |
| Calories 753 | |
| Calories from Fat 344 | 46% |
| Total Fat 38.42g | 48% |
| Saturated Fat 12.31g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 1315mg | 438% |
| Sodium 477mg | 20% |
| Potassium 1457mg | 42% |
| Total Carbs 52.42g | 14% |
| Dietary Fiber 10.5g | 35% |
| Sugars 22.61g | 15% |
| Protein 50.79g | 81% |
