JAZBAPOST GALLERY

Lean lamb, minced thrice 450 gm/1 lb
Cardamom powder 2.5 gm/ ½ tsp
Cashew nuts 30 gm/2 tbs
Cooking oil 90 ml/6 tbs
Coriander powder 10 gm/2 tsp
Coriander leaves, chopped 2.5 gm/ ½ tsp
Garlic paste 20 gm/4 tsp
Ginger paste 15 gm/3 tsp
Ginger juliennes 2.5 gm/ ½ tsp
Hard boiled eggs 4
Mace (javitri) powder a pinch
Oil to deep fry
Onions, chopped 120 gm/ ½ cup
Poppy seeds (khus khus) paste 30 gm/2 tbs
Red chili powder 10 gm/2 tsp
Roasted gram daal, powdered 45 gm/3 tbs
Salt to taste
Yogurt 120 gm/ ½ cup

* Mix salt, gram daal powder, poppy seed paste, half the red chili powder and quarter of ginger paste with the mince. Peel and wash eggs. Divide the minced meat mixture into four. Wrap each portion evenly around an egg, first moistening your hands with a little water, to seal all sides. Refrigerate till firm.
* Deep fry over moderate heat. Cut each of the 4 pieces into halves. These will look like doe’s eyes–hence the term ‘nargisi’ which means doe-eyed. Heat the oil in a kadhai, brown half the onions and remove. Grind together the remaining onions, cashew nuts, poppy seed paste and the browned onion.
* Add rest of the ginger and garlic pastes to the left over oil. Cook till moisture evaporates. Add coriander powder, red chili powder and yogurt and cook till the liquid is reduced to half. Add the ground paste. Stir for 4 to 5 minutes.
* Add 360 ml/ 1 ½ cups water. Simmer for 4 to 5 minutes and strain into another container. Add cardamom and mace powders. Arrange eggs in a dish and pour gravy over the eggs.
* Time: Preparation: 30 minutes, Cooking: 45 minutes
* To Serve: Garnish with ginger juliennes and coriander leaves. Serve hot with pulao or any roti, naan or paratha.