Nargisi Koftas (Indian Meat And Egg Balls In Curry) - cooking recipe

Ingredients

ghee (for frying, you can use butter)
garam masala (for garnish)
cilantro (for garnish)
For the Koftas
oil (for frying)
30 ounces ground meat (you can use more, or less)
1 teaspoon ginger-garlic paste (made by comining 1 part ginger with 1 part garlic in a food processor)
3 leaves coriander
2 indian green chilies
6 eggs
For the Curry
1/2 cup water
50 g ground onions
50 g tomato puree
1 teaspoon turmeric powder
1 tablespoon garam masala
1 teaspoon red chili powder
1 teaspoon cumin powder
2 1/2 tablespoons ginger-garlic paste

Preparation

Grind green chillies and coriander, add to a large bowl with the ground meat and ginger garlic paste, mix thoroughly.
Add one egg to the meat (this stops the koftas from falling apart when you cook them) and mix in completely.
Hard boil the remaining eggs (do NOT leave a soft yolk).
Cool the eggs, remove the shells, and slice them in half.
spread out some meat and place half an egg in the center, roll up meat to form a ball (the amount of meat you use depends on how large you want your koftas).
repeat until you have used all meat ( if you need more eggs, boil them, if you have too many eggs just pitch them, or eat them if you wish).
fry koftas in OIL until golden brown.
set aside.
Melt ghee in a LARGE frying pan.
add ground onion and fry until brown (but not burned).
add ginger garlic paste and keep frying for ten secondes, stirring constantly.
add tomato puree, garam masala, chilli powder, cumin powder, and turmeric powder along with 1/4 cup of the water.
simmer about 5 minutes, stirring occasionally.
add remaining water, or more if needed (add enough to make a thick curry).
add koftas (meatballs) to the curry and cook about 5 more minutes (stirring occasionally).
Remove from heat.
When serving sprinkle garam masala and cilanto over top.
Enjoy.