DiningKofta With Eggs


Kofta are spicy meat balls served as a luxury main meal dish. They are made from Keema (mince meat) which can be lamb or beef. The keema should be finely minced for this kofta dish. Here I am using quartered hard-boiled eggs and coriander for the garnish. This dish can be served with a biryani or freshly made naan.


Sauce Masala

Cooking Time

Approx 40 minutes.


  1. Put all the mince in a food processor and add the onions, garlic, ginger, chilli and all the dry masala. Mix until all the ingredients are blended in.
  2. Turn out the ingredients into a bowl. Take a tablespoon of the mixture and make into a round ball. Lay them onto a flat tray and put into the freezer compartment.
  3. Taking a large sauce-pan put in the oil, chopped onions, garlic, ginger and tomatoes. Add a quarter of a cup of water and cook on a low flame. After 15 minutes, stir-roast the sauce mixture. Add the koftas one at a time and stir gently until they have changed colour. Continue in this manner for a further 10 minutes. Add the fresh methi and stir for another 2-3 minutes. Add a sprinkle of water, cover with a lid and leave to cook for 8-12 minutes.
  4. Hard boil the eggs and quarter them. Put the kofta in a dish and decorate with the eggs and a leaf of the coriander.

Books From Amazon.co.uk and Amazon.com