Ingredients:

• For koftas :
• 250 gms – lean Meat finely sliced
• 2 tbsp – besan
• 1.5 tsp – Turmeric powder
• 2 tbsp – curd, thick and a little sour
• 10 – eggs
• 2 small Onions
• 1 tsp – Garam Masala
• 1.5 tsp – chilli powder
• 2 tea cups full water
• For Mughlai Curry :
• 2 medium sized Onion
• 1 tsp – Turmeric
• 1 tsp – Garam Masala
• 1.5 tea cup – full Milk or curd-water
• 2 large Tomatoes or raw mangoes grated
• 1.5 long piece – ginger, grated
• 3 tbsps – Ghee
• 1 medium sized Capsicum
• 2 tbsp – sweet pepper or broken-up Coriander leaves or Mint or other edible freshening herbs

Method:

1. Kofta-Preparation :
2. Heat the water in a saucepan and put in the minced meat.
3. Add chopped onions and garlic, salt, turmeric, garam masala, chilli powder.
4. Bring it to the boil, then turn the heat low and cook for 30 mins.
5. Now add besan flour and cook for another 15 mins.
6. When meat turns soft and dry, mash and knead it as much as possible.
7. Now beat one of the eggs in a bowl, and keep it near yourself.
8. Mix a tbsp of milk-curd and a little of the beaten egg in the meat and knead once again.
9. Hard-boil the remaining six eggs, cool and peel them.
10. To shape the Koftas :
11. Now take the well kneaded meat mixture, flatten it on your hand and place one of the hard boiled eggs inside it.
12. Wrap the mixture round the egg, using some if needed.
13. Shape rest of the koftas in the same way.
14. Now using a kadhai, heat ghee to nearly smoking point.
15. Dip each kofta in the beaten egg, then fry on medium heat until golden brown both sides.
16. Drain well and place in a shallow dish.
17. Curry Preparation:
18. Take a large fry pan and gently fry in the ghee or chopped onions, ginger and the sweet peppers or the peppers or the herbs for 3 mins.
19. Add turmeric, salt, chilli powder, garam masala, then add chopped tomatoes.
20. Mix and simmer for a while, then add milk-curd and the hot water.
21. Boil this gently for 3-4 mins, then remove from heat.
22. Carefully cut each kofta in half, and pour some gravy on it before serving.
23. Serve it hot garnished with fried pista, almonds and silver foil.