Nargisi kofta curry

This is the recipe of chef Milin of Zkhanakhazana!
This is a mughlai dish and very unique in taste and flavour!

The British scotch egg may have been inspired by this dish!
Hard boiled eggs are encased in a layer of spicy kofta meat and served with a delicious sauce:)
You can enjoy the Nargisi kofta without the sauce!

Ingredients:
Chicken mince-1/2 kg-(or lamb meat),
Hard boiled egg-6,
Black pepper corn-10,
Cloves-4,
Big cardamom-2,
White cardamom-4,
Cinnamon stick-1 inch,
Khus khus or poppy seeds-1 tbsp,
Cumin seeds-1 tsp,
Ginger paste-3/4 tsp,
Garlic paste-1 tsp,
Fried onion-2 tbsp,
Roasted besan or gram flour-2 tbsp heapful.

Ingredients for sauce or gravy:
Ginger and garlic paste-1/2 tsp of ginger paste and 1 tsp of garlic paste,
Red chilli paste- 2 tsp-(break 7 to 8 chilli in half and discard the seeds and then soak them in water overnight-grind them to paste using little of the soaked water).
Onion-4-sliced and fried,
Curd-1 cup,
Salt to taste,
Garam masala-1/2 tsp,
Water -1 and 1/2 cup( rinse the grinder after grinding the kofta masala and onion paste with water and then you can use this for the gravy or sauce).

Oil for deep frying the koftas,
Oil for frying the sliced onion-1/4 cup.

Note: This recipe needs some preparation time before you start the cooking.
Boil eggs for 8 to 10 minutes,cool and then peel.The boiled eggs have to be at room temperature.

Once the grinding is complete it is then quick and easy to proceed.
Fry the 5 onions together and then divide for the mince and sauce.
You need the grinder for grinding the dry roasted spices,then grinding the mince meat with the spices,then grinding the  soaked chillies and then  finally grinding the fried onions with the curd.

I have used the small grinder for grinding the spices as the quantity is less and it will not grind in the big jar!If you plan to use a big jar for grinding then grind the dry spices first and then grind it with the minced meat as the grinder should be dry.
The chilli paste is very mild as the seeds have been discarded.You can taste the sauce and add accordingly.

Method:
Take a pan and dry roast all the whole spices-pepper corn,cloves,cinnamon,cardamoms,cumin seeds and poppy seeds.
Keep tossing the pan to evenly roast the spices.

It will take 2 minutes and close the gas once the poppy seeds starts to pop up or change colour.

Quickly transfer them to a plate to cool.

Slice all 5 onions together and fry them to golden colour.

 Since I have not deep fried the onion,the oil left in the kadhai was used for the sauce.

Tilt the kadhai and leave it for 5 to drain the excess oil.

Keep aside 2tbsp onions for the koftas.

Grind the roasted dry spices first,then add 3/4 tsp of  ginger,1 tsp of  garlic paste,2 tbsp of fried onion to form a paste.

If using a big jar for grinding the spices,then add the minced chicken meat and grind for 30 seconds so that all is incorporated.

Since I have used a small jar,had to transfer the paste to a big jar and then grind it with the minced chicken for 30 seconds.Mix in batches as it will not put load in the machine. 

Take out in a plate and add  3/4 tsp of salt and 2 tbsp heapful of roasted besan or roasted gram flour.

Mix.

Divide the chicken mince mixture into 6 equal part.
Wet your palm with water and flatten each ball of mince mixture on your palm.

Keep the boiled egg in the center and wrap with the mince,cover all and make it into oval shape.
Like wise wrap all the eggs,cover and keep in the fridge as you make the gravy or sauce.

Use the left over oil for the sauce or use 2 tbsp of ghee or oil for making the sauce.

As the oil heats up add the brown onion curd paste and bhunno for a minute to dry up the curd water,add ginger garlic paste and bhunno for a minute.(medium heat)

Add 1 tsp of red chilli paste.

Mix and add 1 and 1/2 cup of water( use the rinsed water of the grinder after the grinding)

Add salt( keep in mind that salt has been added to the koftas).

As water starts to boil,lower the heat and cover.
After 3 to 4 minutes,add 1/2 tsp of garam masala.

(Had to add 1 tsp of red chilli paste before adding the garam masala as the sweetness of the caramelised onion was more overpowering)
Taste the seasoning and adjust.

Close gas after one minute.

Heat a deep pan with oil for deep frying the koftas.

Since the koftas are big in size,we have to fry one kofta at a time.
Once the oil is heated,put one kofta in oil and with a slotted spoon splash hot oil on top of the kofta from the sides to make the koftas cook faster from all sides.

Roll the kofta and evenly fry from all side.

This process is very fast and is done in medium to high heat.

If the kofta is not evenly coated with the minced meat,then as it starts to fry the minced meat will shrink and open.
 A few might shrink,but it should not be a bother as the koftas have to sliced before serving.
Take out the koftas on a paper towel.

Since the size is big,one half sliced kofta will be sufficient per serving.
Slice each koftas into half and serve on top of the gravy.

Serve the koftas only when ready to eat,as it will soak the gravy.
Nargisi koftas can be enjoyed on its own,or sandwiched between a bun or 2 slices of bread or as a wrap.