MUTTON NARGICI KOFTA


INGREDIENT

Hard boiled egg 3
Cut vertically to make two halves
Mutton keema 200 gm
Onion paste 3 tbsp
Garlic paste 1 tbsp
Red chilli powder 1 tsp
Garam masala powder 1 tbsp
Nutmeg powder 1 tbsp
Khoya kheer 4 tbsp
Gram flour (basan) 2 cups
Salt to taste
2 tbsp dasi ghee

INGREDIENT FOR GRAVY

Mutton stock 2 cups
Onion paste 2 tbsp
Ginger paste 1 tbsp
Tomatoes 300 gm Blanched in hot water and peeled and make puree
Chopped green chilli 4
Sugar 1 tsp
Garam masala powder 1 tbsp
Kasoori mathi 1tsp
Salt to taste
Dasi ghee 3 tbsp

PROCESS

Rub salt on the eggs and keep aside
Boil the mutton keema in 2 and ½ cup in presser cooker, separate the keema from the water and keep the stock, make a fine paste of keema
In a pan, heat ghee and add onion and garlic paste, cook for 2 minutes
Add keema and other powdered masala, salt and mashed Khoya kheer
Stir in high flame for 10 minutes, add basan, stir well to avoid lump
When the mixture become thick and tight remove from the heat
After cooling the mixture, divide it in 6 portion
Place one portion on palm and flatten, place 1 halves of egg and totally cover with keema mixture
Make 6 kofta and keep aside
Again heat ghee, add onion and ginger paste, cook for 2 minutes
Add chilli and garam masala powder
Add tomato puree, and mutton stock 2 cups, salt & sugar
Cook for 15 minutes, add kasoori mathi
Stir well and carefully add kofta
After 2 minutes, remove from heat

MUTTON NARGICI KOFTA

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Posted by Tapashi Dey
Food Writer & Blogger
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