Meatballs and kebabs
Nargisi kofta is an Indian dish made by wrapping boiled eggs in spiced ground meat, frying the meatballs, then cooking them in a tomato-and-cream sauce in a pressure cooker. The extra sauce is ideal for mopping up with bread.
Knead the ground meat with half the onion, half the garlic, the ginger, half the garam masala, and the salt, then divide it into 4 portions. Flatten each portion into a disc, place a boiled egg in the center, and seal the meat completely around it.
Chill the wrapped kofta in the refrigerator for 10 minutes to help it hold its shape.
Fry the kofta in hot oil for 8 minutes, turning to brown all sides.
In the same oil, sauté the remaining onion, garlic, and tomatoes, then add the remaining garam masala. Transfer the sauce to a pressure cooker, add the kofta, and cook for 20 minutes.
Stir in the cream before the sauce comes to a boil, cook for 5 more minutes, and serve hot.
Seal the meat completely around each egg, or the coating may split during frying. Allergens: egg and milk products (cream).
Köfteleri duduklu tencereye koymadan önce kızartmak gerçekten zorunlu mu, yoksa yumurtayı sarılmış hâlde direkt duduklu tencerede pişirsem daha mı pratik olur, zamandan kazanır mıyım acaba?
Kızartma adımı köftenin dış yüzeyini mühürleyip sos içinde dağılmasını önlüyor, atlarsanız köfteler duduklu tencerede parçalanabilir; az yağla kısa bir mühürlemeyi yine de deneyebilirsiniz.
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