Stuffed Meat Balls (Moghlai Koftas)

FOR THE FILLING
• 1 hard-boiled egg
• 1 potato
• 2 dried apricots
• Oil for frying
• 1 dessertspoon desiccated Coconut, soaked in 2 dessertspoons Milk
• 1 Teaspoon each of poppy and sesame Seeds


FOR THE KOFTAS
• 1 lb. minced Beef
• 2 slices white Bread, grated
• 1 Teaspoon freshly ground pepper 1-inch fresh root Ginger, finely minced
• 2 Cloves Garlic, crushed
• 2 green chilies, finely minced
• pinch of Salt
• 1 egg
• Oil for frying


FOR THE GRAVY
• Oil or Ghee for frying
• 2 Onions, finely chopped 2-inch stick of Cinnamon
• 2 Cardamom seeds
• 2 Cloves
• 1 clove Garlic, crushed
• ½ -inch fresh root Ginger, minced finely
• 1 green chili, finely minced
• 1 Teaspoon Chili powder
• 2 cartons yoghurt
• 1 oz. Raisins
• 1 oz. split Almonds
• Salt to taste

METHOD:

Preparing Filling:
• Chop hard-boiled egg, potato and apricots into very small pieces.
• Fry chopped ingredients in a little oil together with the remaining ingredients for the filling, set aside.

Preparing Meatballs:
• For the koftas, mix beef well with breadcrumbs, pepper, ginger, garlic, green chillies, salt and egg.
• Divide mixture into 8 portions. Shape each portion into a ball, flatten in the palm of the hand and place a little of the filling in the centre.
• Close on all sides forming into balls and fry.

Preparing Gravy:
• For the gravy, fry onions in oil or ghee until brown.
• Add the cinnamon, cardamoms, cloves, garlic, ginger, chilli and chilli powder. Fry for 10 minutes.
• Beat the yoghurt, add to the gravy and simmer for 35 minutes.
• Season and add the fried koftas, raisins and almonds.
• Cook gently for a further 20 minutes.