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What You Need:
(To Serve: 6)
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MEATBALLS
1 pound lean boneless lamb, ground twice
1 raw egg plus 6 shelled hard-cooked eggs
¼ cup finely chopped fresh coriander (cilantro)
¼ cup besan (chick-pea flour)
1 teaspoon salt
½ teaspoon ground cumin
Vegetable oil
SAUCE
½ cup ghee
3 large onions, peeled, cut in half lengthwise, and sliced lengthwise into paper-thin slivers
¼ cup scraped, coarsely chopped fresh ginger root
2 tablespoons coarsely chopped garlic
1 cup unflavored yoghurt
1 tablespoon garam masala
1 teaspoon turmeric
1/8 teaspoon ground hot red pepper
1 teaspoon salt
1 cup coarsely chopped fresh or canned tomatoes, rubbed through a sieve or pureed in a food mill
½ cup water
¼ cup finely chopped fresh coriander (cilantro)
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Translate this recipe:
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| How To Cook: |
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MEATBALLS:
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1. First prepare the koftas, or lamb meatballs, in the following fashion: Combine the lamb, raw egg, ¼ cup fresh coriander, besan,1 teaspoon salt and the cumin in a deep bowl and knead vigorously with both hands until thoroughly mixed. Then beat with a wooden spoon until the mixture is smooth.
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2. Divide the mixture into 6 equal portions and shape each one into a flat circle about 3 inches in diameter. Center a hard-cooked egg on each circle and gently shape the lamb mixture up around it to enclose the egg completely. The finished kofta will be somewhat egg-shaped.
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3. Pour 3 cups of vegetable oil into a 10-inch karhai or 12-inch wok, or pour 2 to 3 inches of oil into a deep fryer. Heat the oil until it reaches a temperature of 375° on a deep-frying thermometer. Deep-fry the koftas 2 or 3 at a time, turning them about with a slotted spoon, for about 3 minutes, or until they are richly browned on all sides.
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4. As they brown, transfer them to paper towels to drain.
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SAUCE:
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1. In a heavy 4- to 5-quart casserole, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the onions and, lifting and turning them constantly, fry for 7 or 8 minutes, until they are soft and golden brown. Watch carefully for any sign of burning and regulate the heat accordingly.
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2. With a slotted spoon, drain the onions of as much ghee as possible and transfer them to the jar of an electric blender. Set the casserole aside. Add the ginger, garlic and yoghurt to the onions, and blend at high speed for 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again for about 30 seconds longer, or until the mixture is reduced to a smooth puree.
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3. Reheat the ghee remaining in the casserole, and with a rubber spatula scrape in the contents of the blender jar. Stirring constantly, add the garam masala, turmeric, red pepper and 1 teaspoon of salt, and cook over moderate heat for 5 minutes.
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4. Stir in the tomato puree and the water and add the koftas, turning them about gently with a spoon until they are evenly coated with the sauce. Sprinkle the top with the remaining ¼ cup of fresh coriander, cover the casserole tightly, and cook over moderate heat for 5 minutes to heat the koftas through.
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5. To serve, arrange the koftas attractively on a heated platter and pour the sauce over them.
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