Serves: 4
Total Calories: 1,962
1. Prepare the yogurt-cream sauce and the curry powder. Then, place 8 eggs in a saucepan with water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan, and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, then shell them.
2. To make the koftas: Place the lamb, onion, garlic, ginger, green chili peppers, curry powder, cayenne pepper, salt, and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the meat is tender and almost dry, about 10 minutes. Roast the chickpea flour. Then mix it into the meat and cook another 5 minutes.
3. Lightly beat the remaining egg. Transfer the cooked meat to a food processor, mix in the beaten egg, and process to make a smooth, dough-like mixture. Keep a small bowl of water nearby. Then, with lightly moistened fingers, divide the mixture into 8 portions and flatten each one into a 4- to 5-inch round.
4. Working with 1 hard-boiled egg at a time, dip the egg in water and place in the center of the meat round. Then wrap the meat around the egg to encase the egg completely, making sure that the kofta is smooth and there are no gaps,
5. Heat the oil in a large wok or skillet over medium-high heat until it registers 325°F to 350°F on a frying thermometer or until a small piece of meat ball dropped into the hot oil takes 15 to 20 seconds to rise to the top. Add the meat balls into the hot oil, adding as many as the wok can hold at one time without crowding, and fry, turning them around with a slotted spatula, until they are firm and golden, about 3 minutes.
6. Transfer to a tray lined with paper towels to drain. Let cool. With, a sharp knife dipped in hot water, carefully cut each kofta in half lengthwise and place in an ovenproof dish with the cut sides up.
7. Preheat the oven to 350°F. Transfer the sauce to the dish with the eggs, lightly mix in the cilantro, sprinkle the garam masala on top, cover the dish, and bake about 10 to 15 minutes to blend the flavors. Do not stir. Serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Egg-Stuffed Meat Balls in Yogurt-Cream Sauce recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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