Name: Nargis Kofta recipe by Priyanka Rath at BetterButter
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 5
Ingredients: Mutton mince (keema)-2 cups; Eggs boiled - 6; Garam masala powder -1 teaspoon; Ginger paste -1 teaspoon; Garlic paste - 1 teaspoon; Refined flour (maida) - 4 tablespoons; Salt to taste; Black pepper powder - 1/2 teaspoon; Oil - 3 tablespoon; Caraway seeds (shahi jeera) - 1 teaspoon; Green cardamoms - 5; Cloves 4-5; Cinnamon 1 inch piece; Mace 1 blade; Bay leaves - 2; Ginger chopped - 1 1/2 inch piece; Garlic chopped - 7-8 cloves; Onion boiled and ground - 3 large; Shredded Cottage Cheese - 1 teaspoon (For Garnish)

Ingredients Serving: 5

Mutton mince (keema)-2 cups
Eggs boiled - 6
Garam masala powder -1 teaspoon
Ginger paste -1 teaspoon
Garlic paste - 1 teaspoon
Refined flour (maida) - 4 tablespoons
Salt to taste
Black pepper powder - 1/2 teaspoon
Oil - 3 tablespoon
Caraway seeds (shahi jeera) - 1 teaspoon
Green cardamoms - 5
Cloves 4-5
Cinnamon 1 inch piece
Mace 1 blade
Bay leaves - 2
Ginger chopped - 1 1/2 inch piece
Garlic chopped - 7-8 cloves
Onion boiled and ground - 3 large
Shredded Cottage Cheese - 1 teaspoon (For Garnish)

Instructions

Mix together keema, ginger paste, garlic paste, salt, black pepper powder and garam masala powder. Divide into six equal portions.
Take one portion of the keema mixture in your hand and spread it slightly. Keep one boiled egg in the center and bring in the edges and roll it so that the entire egg is covered with the keema mixture.
Roll it in refined flour and keep it aside. Similarly prepare the remaining eggs. Heat sufficient oil in kadai and deep-fry keema balls on low heat for ten minutes or till they turn golden brown.
Drain and place on an absorbent paper. Lightly roast caraway seeds, green cardamoms, cloves, cinnamon and mace.
Cool and grind to a powder. For gravy heat oil in kadai, add bay leaves. Sauté for a minute, then add ginger and garlic. Sauté till golden.
Add boiled onion paste and sauté till golden brown. Add the spice powder and mix well. Add two cups of water and salt, bring it to a boil.
Simmer for five minutes. Just before serving add koftas. Garnish with shredded Cottage Cheese and Serve Hot With Biryani.

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