Nargisi Kofta Curry

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Ingredients:

• 1 lb. Finely ground lamb
• 2 Eggs
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• ¼ teaspoon cayenne pepper
• 1 teaspoon slat
• 4 hard-cooked eggs, shelled
• Flour
• 3 tablespoons vegetable oil
• 2 medium sized onions, thinly sliced
• 3 cloves of garlic, crushed
• 2 fresh chilies, finely chopped
• 1 teaspoon turmeric
• 1 teaspoon salt
• ½ cup tomato paste
• 1½ cups boiling water
• Fresh coriander (cilantro) leaves

Combine ground lamb, raw eggs, cinnamon, cardamom, cloves, cayenne pepper, and salt. Mix well.

Dip the hard-cooked eggs in flour and coat with the ground meat mixture.

Heat vegetable oil and carefully fry meatballs until brown.

Fry onions in the other 3 tablespoons vegetable oil until light brown. Add garlic, green chilies and turmeric. Fry for 3 minutes. Add salt, tomato paste, and boiling water. Simmer for 15 minutes.

Cut the meatballs in half and gently put into the sauce with the yoke side up. Simmer until heated through.

Garnish with chopped fresh coriander (cilantro) leaves.

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