1 lb Ground lean meat

    1/4 c  Chopped onion

      4    Cloves chopped garlic

      1    Inch chopped ginger

    1/2 ts Turmeric

    3/4 c  Water

           To taste salt and pepper
      4 tb Besan (chick-pea flour)

      1 tb Yogurt

      6    Hard boiled eggs

      1    Egg for mixing and coating

    1/2 ts Garam Masala

           Oil for frying
           Oil or ghee
      2    Chopped onions

      8    Cloves chopped garlic

      2    Tomatoes or equiv paste

      1    Inch chopped ginger

    1/4 c  Yogurt

    1/4 ts Turmeric

           Grated onion
    1/2 ts Garam masala

           Coriander
           To taste Salt & pepper
  1. Heat the water and add the meat, onions, ginger,  garlic, salt and

  pepper.
  Pressure cook for 10 minutes at 15 lb. (or 25 min over low heat.  Reduce
  pressure and dry half the liquid. Add the besan (or 1/2 c soaked lentils)
  and
  cook for 10 minutes. Knead or grind till slightly sticky, mix egg yolk,
  Garam
  Masala and yogurt and knead well.
  2. Coat the hard boiled eggs with the above and deep fry.

  3. Heat ghee, fry the onions to a golden brown, add garlic, ginger,

  tomatoes
  and yogurt and fry well till 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.
  4. When curry is ready, pour into a serving dish, cut the koftas in half

  and
  arrange over the curry.  Cover and bake at 250 deg. for 15-20 mins.
  5. Serve garnished with coriander leaves and Garam masala.

  Recipe By     : Somesh Rao