• :::::Ingredients::::
  • Eggs 8 (boiled)
  • Beef 1 kg
  • Onions 2 (browned)
  • White Poppy seeds 2 tbsp (washed and ground)
  • White Cumin 1 tsp
  • Almonds 6 (sautéed)
  • Whole black pepper 8
  • Salt as required
  • Roasted gram flour 2 tbsp
  • Black cumin 1 tsp
  • Small cardamom 8
  • Red chilli 1 tsp (crushed)
  • For curry:
  • Coriander 2 tbsp (powdered)
  • Red chilli 1 tbsp (ground)
  • Termeric 1 tsp
  • All spice powder 1 tsp
  • Yogurt ½ cup
  • Onions 3 (finely chopped)
  • Ghee/ oil 1 cup
  • Small cardamom 4
  • Ginger garlic paste 1 tbsp
  • Salt to taste
  • Fresh coriander (for garnish)

It is the original dish, from the ancient Mughlai cuisine. In this classic recipe mince are stuffed with boiled eggs and served in delicious curry. Add it to dinner party menu and catch the appreciation.

Cooking Method:

 

  1. Grind raw meat, brown onions, cardamom, black cumin, white cumin, red chili, black pepper, sauteed almonds, gram flour and salt in a chopper.
  2. Grease your hand, take a bit of the meat mixture and spread on your hand.
  3. Add one boiled egg in centre of meat mixture and shape it into a koftae.
  4. Now heat some oil in a pan and shallow fry koftas till they turn brown.
  5. For curry: In a large skillet heat oil and fry onions and cardamom.
  6. Remove onion from flame when they turn golden brown and blend it to form a paste.
  7. Now add ginger garlic paste, salt, red chili, coriander, turmeric and all spices powder along with yogurt mixture and onion paste.
  8. Stir the curry and cook until oil forms a layer.
  9. Pour in a warm glass of water and slowly add in the koftas.
  10. Simmer for 2 minutes.
  11. To serve slice the koftas lengthwise.
  12. Place them on top of the masala and garnish coriander leaves.



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