Nergishi Kofta

It is a North Indian dish.

INGREDIENTS

1. Mutton kima-500gm
2. Egg-8 pieces
3. Ginger-30 gm
4. Garlic-30 gm
5. Chola (chickpea) sattua (powder)-125 gm
6. Dry chili-8 pieces
7. Poppy seeds-10 gm
8. Salt-as per requirement
9. Curd-500 gm
10. Ghee(clarified butter)-250 gm
11. Big cardamom-8 pieces
12. Clove-6 pieces
13. Pepper-10 pieces
14. Cumin-1-1/2 tsp
15. Kewra water (screw pine)-2 tbsp
16. Big  size onion-3 pieces

PREPARATION 

• At first boiled the egg and remove the cover.
• Then make a paste of ginger and garlic.
• Now fried dry spices like poppy seeds,cumin,clove,cardamom,dry chili and pepper.
• Now heat the oil in a pan.
•  Fried 1 piece of onion and paste it with  curd.
• Prepare the fried spices powder.
• And paste rest of the onion.
• Now mix all spices with mutton kima.
• Now in the dried pan, saute the chickpea powder and mixed with mutton kima.  
• Divide the kima equally and cover over the 8 egg surface.
• Now deeply fry it.
• Heat Ghee(clarified butter) in another pan and fry ginger, garlic and onion paste with fried spices powder.
• When the gravy is prepared add the salt and Kewra water (screw pine) in it.
• Cut the kofta and keep in the gravy.

Now Nergishi kofta is ready to serve with paratha/tandoori roti.