Nargisi Kofta from Pakistan

When I decided I wanted to put Scotch eggs into my book, I thought it would be a good idea to check to see whether or not they came from Scotland.  There is nothing Scottish about a Scotch egg.  They were first sold by Fortnum and Mason back in 1738 and they claim to have invented them.  However, something very similar is Nargisi Kofta which is made in Pakistan and Hyderabad in India.  Parts of Northern India also make this dish, wherever there is a Muslim influence.  It's probably likely that sailors or colonists took the dish back to Britain where it was adapted to the Scotch egg we know now.  After discovering the Pakistani version of the Scotch egg, I decided I'd rather have a go at making that.  It was easy to make and very tasty.  I'll definitely be making this again.
Sauce

1/4 cup oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1/2 teaspoon cinnamon
1/4 teaspoon turmeric
1 onion finely chopped
1/2 cup chopped tomatoes
1 teaspoon chili powder
2 finely chopped green chilies
2 teaspoons curry powder
2 tablespoons tomato paste
1 cup water
1/4 cup yoghurt
Kofta
4 hard boiled eggs
500g beef mince
1 egg
1/2 cup breadcrumbs
1 onion finely chopped
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon chili powder
1 teaspoon curry powder
salt and pepper to taste
chopped coriander for garnish
Peel the hard boiled eggs.  Mix the mince, onion, ginger, garlic, chili and curry powders, salt and pepper together in a bowl.  In a separate bowl beat the egg.  In another bowl put the breadcrumbs.  Cover each hard boiled egg with the mince mixture.  Dip it into the beaten egg, then cover it with the breadcrumbs.  Fry the kofta until it is golden brown.  Put it aside and let it drain on some kitchen towel.  These can be made the day before and refrigerated.
To make the sauce, put 1/4 cup oil into a pan and saute the onion, garlic, ginger and chili.  Add in the 1/2 cup chopped tomatoes.  Add in the turmeric, curry powder, cinnamon, chili powder and tomato paste.  Pour in 1 cup water and let it simmer for about 10 minutes.  Add in the yoghurt so it can thicken.  Slice each kofta in half and place them in the curry sauce, egg side up.  Garnish with chopped coriander.
Cindy Vine is a South African currently living and working in Kyiv Ukraine.  She is the author of The Colorful Art of Pain, Hush Baby and Defective.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com