Mix together the meat, garlic, spices, cornflour and salt to taste. Bind with the egg yolk and divide the mixture into 4 equal parts. With well floured hands, flatten each portion into a round, place a hard-boiled egg in the centre and work the meat round to cover. Roll into a ball. Heat the oil in a pan and shallow fry the kebabs until they are brown all over.lift out and set aside while making the sauce. Heat the oil in a saucepan, add the cinnamon,cloves and cardamom and fry for a few seconds.Add the onion, garlic and ginger and fry until golden brown.Add the coriander, cumin and chilli powder and fry for 1 minute.Add the yogurt, a spoonful at a time, stirring until it is absorbed before adding the next spoonful. Break up the tomatoes with a fork,add them with their juices and simmer fir 1 minute. Add the kebabs to the sauce, season with salt to taste and cook, uncovered,for 25 minutes until the sauce is thick. Stir in the chopped coriander to serve. Note: The kebabs can also be served without the curry sauce, as part of a meal.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 517 (78%)|
|Amt Per Serving||% DV|
|Total Fat 57.4g||77 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 213.5mg||66 %|
|Sodium 203.3mg||7 %|
|Potassium 934.1mg||25 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 19.9g||80 %|
|Sugars, other 25.3g|
|Protein 11.5g||16 %|
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Calories per serving: 666
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