Nargisi Koftay - Pakistani Style Curried Scotch Eggs.

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Ingredients of Nargisi Koftay - Pakistani Style Curried Scotch Eggs

  1. It's of beef Minced –.
  2. You need of Chickpea lentil Channa Daal - – soaked overnight –.
  3. Prepare of Garlic.
  4. It's of Ginger –.
  5. You need of Onion – medium sized (chopped).
  6. You need of Chilies Green – medium sized.
  7. You need of Water -.
  8. It's of Salt –.
  9. Prepare of Eggs –.
  10. Prepare of Cloves Whole –.
  11. You need of black Peppercorn Whole –.
  12. You need of Cinnamon stick –.
  13. It's of Cardamom Black –.
  14. You need of Cumin seeds – heaped.
  15. It's of Coriander seeds – heaped.
  16. You need of chilies Whole dried red – Round.
  17. It's of Egg – coating.
  18. It's of Oil – deep frying –.
  19. It's of Eggs (hard boiled) –.
  20. It's of Onions Large –.
  21. Prepare of Tomatoes – medium sized.
  22. Prepare of Ginger/Garlic paste –.
  23. Prepare of Water –.
  24. You need of Oil –.
  25. You need of Cumin seeds – heaped - Crushed.
  26. You need of Coriander seeds – heaped - Crushed.
  27. It's of black peppercorn Whole -.
  28. You need of Cloves –.
  29. It's of Cardamom Black –.
  30. Prepare of Cardamom Green.
  31. Prepare of Cinnamon stick –.
  32. You need of Yogurt –.

Nargisi Koftay - Pakistani Style Curried Scotch Eggs step by step

  1. Koftay - Scotch Eggs : Make this mixture a day ahead.
  2. Dry roast all the spices and grind them in a spice mill..
  3. Add minced beef, ginger, garlic, green chilies, onion, channa lentil, ground spices, salt and water in a pan. Cook it over medium heat for 45 mins till the water dries up and the lentil is fully cooked. Let it cool down completely..
  4. Add the cooked minced meat to a food processor. Add 2 eggs, 1 medium green chili and grind everything finely. Store it in a sealed container overnight in the fridge..
  5. Next day: Wrap hard boiled eggs in the minced meat..
  6. Coat it with a lightly beaten egg and deep fry on high heat..
  7. Brown the koftas carefully. While frying, do not touch them unless needed as they can crumble and break, remove on kitchen paper..
  8. For curry :.
  9. Heat 3 tbsp of oil in a pan and fry onions till translucent. Add ginger/ garlic and cook for 1 minute..
  10. Add tomatoes and cook for 2 mins on high heat. Add a cup of water and boil..
  11. Blend the onions & tomatoes in to a fine paste in a liquidizer..
  12. Heat the remaining 3 tbsp of oil in the same pan and fry the dry spice..
  13. Add the paste to the oil and cook till water dries up and oil comes out on the side. Be careful as the water dries up, boiling hot bubbles can burn your hands. Cover the pan as the water dries up..
  14. Add yogurt and cook till water dries up..
  15. Add 2 ½ cups of water and let it come to a boil. Lower the heat and let it simmer till oil comes out on the top..
  16. Serving:.
  17. Ladle the hot curry in a serving dish. Cut the fried koftas in half and arrange them on the curry. Garnish with fresh coriander. Serve it with homemade flat bread – chappati or Naan..

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