Meatballs and Eggs Recipe

Ingredients :

Meatballs :

500 g

2 cloves

1/2 teaspoon

1 teaspoon

1/2 teaspoon

1/2 cup

1 1/2 tablespoons

1 tablespoon

Curry :

1 tablespoon

5 cloves

2 teaspoons

1 teaspoon

1/2 teaspoon

1 teaspoon

1/2 cup

2 tablespoons

Small eggs

Twice-minced lamb

Small onion, finely chopped

Garlic, finely grated

Finely grated ginger

Fresh green chili, finely chopped

Salt

Garam masala

Ground turmeric

Water

Chick pea flour (besan)

Yoghurt

Ghee or oil for frying

Ghee or oil

Medium onion, finely chopped

Garlic, finely grated

Finely grated fresh ginger

Garam masala

Ground turmeric

Chili powder

Large ripe tomatoes

Salt

Yoghurt

Hot water

Chopped fresh coriander leaves

Method :

Put 6 eggs into a pan for cold water and bring slowly to simmering point.
Stir eggs gently for first 5 minutes to center the yolks.
Simmer for a further 10 minutes, then run cold water into the pan until the eggs are cold.
Shell them and set aside.
Put meat into a saucepan with the onion, garlic, ginger, chili, salt, garam masala, turmeric and water.
Stir well, bring to the boil, then cover and simmer 20-30 minutes or until meat is well cooked.
Stir in chick pea flour and continue cooking until all the liquid has been absorbed.
Cool the meat mixture, then knead it until very smooth, adding a little yoghurt if necessary to moisten it.
Divide into 6 equal portions and mould each one around a hard-cooked egg.
Beat remaining egg.
Dip koftas in beaten egg and fry in hot oil until golden brown all over.
Drain on absorbent paper.
Cut in halves with a sharp knife, spoon some of the curry over and serve hot.

Curry :

Heat ghee or oil and fry onion until soft and pale golden.
Then add garlic and ginger and fry, stirring until onions are golden brown.
Add garam masala, turmeric and chili powder.
Stir for a few seconds, then add tomatoes and salt.
Cover and cook to a pulp, stirring occasionally.
Mash the yoghurt smoothly, mix with the water and add to the simmering curry.
Stir well and cook uncovered until thick.
If koftas are prepared beforehand, they can be put into the sauce to heat through.
Then cut in halves and serve with rice or chapatis.
Garnish with fresh coriander leaves.