Try this Egg Cooked with Meat and Fried (Nargisi Kofta) recipe, or contribute your own.
Suggest a better descriptionMethod: 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 $F^\circ$ for 15-20 minutes. Serve garnished with coriander leaves and Garam Masala. Posted to rec.food.recipes by hz225wu@unidui.uni-duisburg.de (Micaela Pantke) on Thu, 12 Aug 93.
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Serving Size: 1 Serving (1515g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1515 | ||
Calories from Fat: 1178 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130.9g | 175 % | |
Saturated Fat 17.2g | 86 % | |
Monounsaturated Fat 79.3g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 1274.9mg | 392 % | |
Sodium 432.7mg | 15 % | |
Potassium 953.1mg | 25 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 37.8g | ||
Protein 44.1g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1515
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