Nargisi Kofta Curry

Long weekends! I simply love them. Especially, when you actually get to enjoy them. Now, enjoy is a word that is perhaps the most amorphous in meaning. It can vary so much by person or even by day.

Me, I like doing a lot of stuff. But, this past weekend, that doing really meant doing nothing. Not in that I was not doing anything but that doing was nothing was doing in of itself. Sitting on the couch or in a cafe, catching up on reading, steaming pots of coffee, watching bookmarked videos, cooking simple stuff, stocking up on beef because it is so cold, making ravioli from scratch because it has a lot of laughs. Stuff like that.

"Nothing"  really but a whole weekend of things.

Finally finished watching the How I met your mother series. Always loved Barney but it got to be too much Ted in the end. 

Watched Somm and Chef. I want a good, simple butter toasted cheese sandwich with a glass of a full bodied Chianti now. I have also never had an authentic Cuban sandwich (not the HIMYM kind. but the real one with ham and bread). Needs to be corrected asap!

Avocados and tinned fish. Life is good when you have either and better with both. Oh! and SALT!

What an action! I hope more counties join force. Big Ag needs to follow rules same as Enron. 

The Winter issue of NOURISHED is out and still on Sale.

I made mini carrot cake and donuts. All natural and gluten free.

Mostly, I lounged about and read The Female Brain. Fascinating in a way that my scientific brain finds grounding. Is there a book for the male brain?

What did you do this weekend? I'd love to hear.

Back into the action of the week, it feels strangely not disconcerting. Perhaps, that is a truly relaxing weekend. One that leaves you nurtured and nourished for the coming week despite the onslaught of more bitter cold.

And, this week, I am going to make more hearty, warming meals. With a little meat and a lot of vegetables and more eggs. Eggs are good. Actually, good eggs are really good.

The recipe today is called Nargisi Kofta. I am not really sure of it why it is named thus but it definitely harkens to Persian origins. Notstanding the name, the style of cooking is a definite give away of it having been an import of the Mughal conquest into North India. But, much like a lot of the cuisine knowledge they brought and shared, the Persian influences in Indian cuisine, is much beloved. This dish is another testament of it. 

Typically the meat coated egg is fried, like a Scotch egg, but I baked these first and then stew in curry to lighten and keep all the flavors within the dish. However, it is important that you do cover all of that egg properly as the meat shrinks as it bakes unlike a fry. You could go with a rather thick meat cover but I would recommend keeping it on the thin side as that will bring about the balance between the meat, egg and sauce. 

There is not much else to this dish. It is really simply and fabulously satisfying. In flavor and profile. Traditionally, it would be served with hot saffron rice. It is just as good served with your choice of carb or no carb side. 

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Nargisi Kofta Curry

4 boiled eggs, soft or full boiled

2 links  (~1 lb) of sausage meat, removed from casing

1 tsp fennel seeds, crushed

1 tsp cumin powder

1/2 tsp turmeric ppowder

For the sauce:

1 large red onion, sliced thin

4 cloves of garlic, diced

1 can of crushed tomatoes

1 cup of meat stock

1 tsp of turmeric powder

1 heaping tsp of all spice

4 whole cloves

1 stick cinnamon

2 tsp sugar

2 tsp vinegar (preferrably malt vinegar or any dark vinegar)

salt and pepper as needed

Pre-heat oven to 350 F.

Mix together the ground meat with the additional spices. 

Peel the shells off the eggs and tightly wrapped the meat around them.

Roast the meat eggs covered for 15 minutes, until just set and crispy on the outside. Reserve until ready.

Meanwhile, set a deep pan on top of the stove and heat oil in it.

When the oil is hot, sauté the onion and garlic until soft. Add all the spices and sauté for a few minutes until fragrant.

Season with salt and pepper, add the tomatoes and cook covered for 10 minutes on medium until the mixture release oil.

Warm up the stock a little. Add a little at a time to thin the tomato curry. Cook for a few minutes. 

Transfer to a blender and puree to as smooth as you like. I like to leave it a little chunky for texture.

Pour back in to the pan and gently lay the meat eggs into the sauce. Cover and let cook on low for 30 minutes.

Serve with rice and a fresh salad.