Ingredients:
• 500g – lean minced Mutton
• 2 medium Onions
• 1/4 cup – Channa daal
• 1 tsp – chilli powder
• 1 cup – yogurt
• 4 Cloves – Garlic
• 5 – Green chillies
• 1/4 cup – chopped Coriander leaves
• 2 tsp – Garam Masala
• 1.5 tsp – salt
• 5 – hard boiled eggs
• 2 tsp – kewra water (optional)
• Flour for dusting
• 3 tbsp – Sunflower oil
Method:
- Keeping a tbsp of the minced beef aside, put everything – apart from the eggs, the Kewra and the oil – in a saucepan with 3 cups of water and cook until the daal is soft and the water has dried.
- Put the uncooked mince with the cooked mixture, add the kewra (if desired) and grind all of this into a smooth paste WITHOUT adding any water. The uncooked meat binds the mixture together.
- Shell all the eggs and dust them with flour.
- Divide the meat/daal mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the paste around the egg until it is completely enclosed.
- Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are brown on all sides.
- When cool, cut the meatballs into halves, and serve with the eggs facing up.
- Serve with roti or naan.