Nargisi Kofta (Indian Lamb and Egg Curry)

Make the Koftas

1. Gather the ingredients.
   

2. Cook 6 eggs until hardboiled, about 10 minutes. Immerse immediately in cold water and then peel. Set aside.

3. In a large mixing bowl, add ground lamb, onion, garlic, turmeric, red chili, garam masala, 1 egg, and salt to taste. Mix well to form a smooth paste. Divide into 6 equal portions.

4. Take one hardboiled egg and a portion of the lamb mix and wrap lamb mix around egg, smoothing with hands to form an even "casing" around egg until it is fully covered. Repeat with remaining hardboiled eggs, placing all on a plate.

5. Sprinkle all of the coated eggs with a fine dusting of rice flour. Heat oil in a deep pan.

6. Whisk last remaining egg in a bowl and dip each egg, gently shaking off excess. Place in hot oil and deep-fry until golden brown. Remove to a plate lined with paper towels to drain.

Prepare the Gravy

1. Gather the ingredients.
   

2. Heat cooking oil in a deep pan and add chopped onions. Fry until light golden and then add ginger and garlic pastes.

3. Cook for 2 to 3 minutes, then add tomato paste and all the spices and salt to taste. Mix well. Fry until oil begins to separate from masala.

4. Add yogurt and water to masala. Mix well and cook for 2 more minutes.

5. Add prepared koftas to gravy and fold in very, very gently to coat on all sides.

6. Cook for 1 more minute and turn off heat. Slice eggs in half horizontally.

7. Garnish dish with chopped fresh coriander and serve hot with chapatis.

Serving Nargisi Kofta

This hearty and crispy dish can be served either as an appetizer or entree. For a first course, place one kofta with a bit of gravy on individual plates and accompany with Indian round flatbread known as roti or chapati. Alternatively, you can serve the entire dish—either out of the pan or on a serving platter—alongside basmati rice for sopping up the sauce. A bit of roti is also welcome.