Welcome to the Polar Vortex – Part Deux!

Umm… To Mother Nature, if you’re reading this: We understand you needed to do your thing a few weeks ago. We weren’t happy, but we bundled up and braved the ice and wind. But now you’re just being greedy. Please stop ASAP. Regards, North America.

While watching television shows set in warm summery places, I turned to my mother and asked her what I should blog about next. She threw down the gauntlet and suggested Nargisi Kofta. A curry with hard-boiled eggs wrapped in meatballs. A real challenge, for sure. My grandmother used to make this so I really needed to get it right. I’ve only had Nargisi Kofta once and truthfully, I was kind of turned off by the eggs (it was during my Anti-Eggs phase). So I did my research and a week later I was ready to go.

Eating this now (as an adult with more moderate eating habits) I found that having the egg inside the meatball was not heavy at all. The yolk made it delicious. This was the first curry I made that was not exclusively onion based. As I was cooking I kept wanting to skip the yogurt, but the yogurt is needed for the flavor as well as making the curry slightly creamy.

Alrighty. Let’s get started!

My Game Plan

1. Hard boil the eggs and peel off their shells.
2. Make the meat mixture in the food processor.
3. Form the koftas and put them in the fridge.
4. Start the curry.
5. While the curry is cooking covered for 30 min, fry the koftas.
6. Finish making the curry and add the koftas.

For the Koftas (Meatballs)

Ingredients

• 1 lb. ground Beef (as lean as you can)
• 5 hard boiled Eggs
• 1/4 cup Onion
• 1 Serrano Chili
• 1 Egg (beaten)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 tsp Garam Masala
• 1 slice of Bread (white if you can, but I only had whole wheat)
• 1 tsp Salt
• 1 tsp freshly ground Black Pepper
• Canola Oil – for frying

Method

Except for the hard boiled Eggs, mix everything in the food processor until smooth.

 

Divide the meat evenly into 5 parts. Wrap each part around a boiled Egg so that it is covered completely. It helps to dip your hands in water before making each meatball. Place in the refrigerator for 15 min.

Fry in hot Canola Oil. Roll the kofta around to get a nice dark crust – about 30 seconds per side.

 

Allow to cool. Cut in half.

For the Curry

Ingredients

• 1/4 cup Canola Oil
• 1 medium Onion (sliced)
• 2 Serrano Chilies (diced small) – to taste
• 3 medium Tomatoes (chopped)
• 1 tsp Salt
• 1/2 tsp ground Turmeric
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 1 cup of Water
• 1/4 cup of plain Yogurt (whipped w/ 1 – 2 tbsp of cold water)
• 1 tsp Garam Masala
• 1 tbsp Cilantro

What to do

In a large pot or skillet (it needs to hold 10 koftas in a single layer) heat the Oil on medium and add the Onions, Chilies, and Salt. When the Onions are soft with a little color, add the Turmeric, Garlic, and Ginger. Let cook for 5 min.

 

Toss in the Tomatoes. Cover and lower the heat to medium low. Cook for 30 – 45 min. Stirring occasionally.

Uncover and smash the onions and tomatoes with the back of the spoon. Use an immersion blender if you like a smooth curry. I used a potato masher to break up the big chunks, but left some smaller pieces floating about.

Add a cup of Water and the Yogurt. Bring the heat back up to medium. Stir well. After 5 – 10 min. sprinkle in the Garam Masala. Let cook for another 10 min.

 

Add the Koftas in a single layer yolk side up. Cover and cook on low heat for 10 – 15 min. Warning: Don’t stir with a spoon, because you can’t. Instead, you have to pick up the pot and swirl it around. 

Garnish with Cilantro. Serve with naan or rice. Enjoy!