Why recepie famous for?
Ingredients
1 hard-boiled egg,1 potato,
2 dried apricots,
oil for frying,
1 dessertspoon desiccated coconut, soaked' in 2 dessertspoons milk,
1 teaspoon each of poppy ar*, sesame seeds,
FOR THE KOFTAS,
1 l kg. minced beef,
2 slices white bread, grated,
1 teaspoon freshly ground pepper 1-inch fresh root ginger, finely minced,
2 cloves garlic, crushed,
2 green chillis, finely minced,
pinch of salt,
1 egg,
oil for frying,
FOR THE GRAVY,
oil or ghee for frying,
2 onions, finely chopped 2-inch stick of cinnamon,
2 cardamom seeds,
2 cloves,
1 clove garlic, crushed,
½ -inch fresh root ginger, minced finely,
1 green chilli, finely minced,
1 teaspoon chilli powder,
2 cartons yoghurt,
1 oz. raisins,
1 oz. split almonds,
salt to taste,
Instructions
Chop hard-boiled egg, potato and apricots into very small pieces. Fry chopped ingredients in a little oil together with the remaining ingredients for the filling, set aside.For the koftas, mix meat well with breadcrumbs, pepper, ginger, garlic, chillis, salt and egg. Divide mixture into 8 portions. Shape each portion into a ball, flatten in the palm of the hand and place a little of the filling in the centre. Close on all sides forming into balls and fry.
For the gravy, fry onions in oil or ghee until brown. Add the cinnamon, cardamoms, cloves, garlic, ginger, chilli and chilli powder. Fry for 10 minutes. Beat the yoghurt, add to the gravy and simmer for 35 minutes. Season and add the fried koftas, raisins and almonds. Cook gently for a further 20 minutes.
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