10-15cashewnuts soaked for half an hour and made into a paste
2-3tbspfreshly chopped coriander leaves
oil for deep frying
For the nargisi kofta:
Firstly, take a blender, into it add mutton keema, salt, red chilli powder, turmeric powder, ginger garlic paste, garam masala powder, black pepper corn powder, fresh coriander leaves, green chillies, mint leaves, 1 tbsp oil, bread crumbs and blend all the ingredients finely.
Transfer the blended mutton keema mixture into a bowl.
Divide the blended mutton keema mixture into ball size portions.
Apply oil all over the palms.
Take each ball size portion of keema mixture.
Place the keema mixture on the palm and pat the keema mixture and spread it like a small chapati with the other hand.
Place a boiled egg on the spread keema mixture and cover the complete egg with the keema tightly.
Similarly, use the rest of the blended keema mixture and make nargisi koftas by stuffing egg and put them aside.
Heat oil in a wok.
Drop nargisi koftas carefully in hot oil and deep fry them on low flame until they turn golden color on all sides.
Take the deep fried koftas out and put them aside and make the gravy as described below.
For the nargisi kofta curry:
Take a cooking vessel, into it add chopped onions and fry them until they turn golden in color.
Add ginger garlic paste and saute to get rid of the raw smell.
Add salt, red chilli powder, turmeric powder, garam masala powder, black pepper corn powder and mix well and cook for few seconds on low flame.
Add the blended puree of tomatoes into it and cook until oil appears at the sides.
Add the blended paste of cashewnuts into it, mix it well and cook it for 2-3 minutes.
Add the deep fried nargisi koftas into it, cook the gravy and the koftas for 30-35 minutes on low flame by covering the lid.
Garnish the koftas and the gravy with fresh coriander leaves.
Serve hot with rice!!!
Here in this recipe I have used only soaked cashew paste but, one can also add soaked and peeled almond paste along with it while making the gravy...