India's nargisi kofta is made by wrapping hard-boiled eggs in spiced mince, frying them, and simmering them in a tomato-cream sauce in a pressure cooker. It's ideal for mopping up the leftover sauce with bread.
Knead the mince with half the onion, half the garlic, the ginger, half the garam masala and the salt, then divide into 4 portions. Flatten each portion, place a hard-boiled egg in the centre and fully wrap the meat around it.
Chill the wrapped kofta for 10 minutes; this helps the meat hold its shape.
Fry the kofta in hot oil, turning, for 8 minutes.
In the same oil, soften the remaining onion, garlic and tomato, add the remaining garam masala, then transfer to the pressure cooker with the kofta and cook for 20 minutes.
Stir in the cream before the sauce boils and cook for another 5 minutes, then serve hot.
Make sure the meat fully encases the egg, otherwise it can split open while frying. Allergens: contains egg and dairy (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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