Ingredients

Procedure

1. Heat the water and add the meat, onions, ginger, garlic, salt andpepper.
2. Pressure cook for 10 minutes at 15 psi (or 25 min over lowheat.
3. Reduce pressure and drain half the liquid.
4. Add the besan (or 1/2c soaked lentils) and cook for 10 minutes.
5. Knead or grind untilslightly sticky, mix in egg yolk, Garam Masala and yogurt and kneadwell.
6. Coat the hard boiled eggs with the above and deep fry.
7. Heat ghee, fry the onions to a golden brown, add garlic, ginger,tomatoes and yogurt and fry well until the Masala is a paste.
8. Add waterto the mix if necessary.
9. Add the green sprigs of onion, 1 1/2 c waterand cook for 10 minutes covered.
10. When curry is ready, pour into a serving dish, cut the koftas in halfand arrange over the curry.
11. Cover and bake at 250 $F^\circ$ for 15-20minutes.
12. Serve garnished with coriander leaves and Garam Masala.

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