Ingredients

1 lb. Ground lean meat or beef
1/4 c Chopped onion
4 cloves Chopped garlic
1 piece Ginger, chopped
1/2 t Turmeric
3/4 c Water
Salt and pepper to taste
4 T Besan (chick-pea our)
1 T Yogurt
6 Hard boiled eggs
1 Egg for mixing and coating
1/2 t Garam Masala
Oil for frying
For curry (Masala):
Oil or ghee
2 Chopped onions
8 Cloves chopped garlic
2 Tomatoes or equivalent paste
1″ piece Ginger, chopped
1/4 c Yogurt
1/4 t Turmeric
Green onion
1/2 t Garam Masala
10-15 leaves Coriander
Salt and pepper to taste

Procedure

• Heat the water and add the meat, onions, ginger, garlic, salt and pepper.

• Pressure cook for 10 minutes at 15 psi or 25 min over low heat.

• Reduce pressure and drain half the liquid.

• Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes.

• Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.

• Coat the hard boiled eggs with the above and deep fry.

• Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste.

• Add water to the mix if necessary.

• Add the green sprigs of onion, 1-1/2 c water and cook for 10 minutes covered.

• When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry.

• Cover and bake at 250 F  for 15-20 minutes.

• Serve garnished with coriander leaves and Garam Masala.