[Abewsha]

Ingredients:
For the gravy
¼ cup canola oil.
1 tsp ginger minced
1 tsp garlic minced
1 onion chopped finely
½ cup chopped tomatoes
2tbsp almonds ground
1/2 tsp red chilly powder
1 tsp garam masala
1 tsp curry powder
1/4 cup tomato puree
1 cup water or stock
1/4 cup yogurt
For kofta
4 hard boiled eggs
3 cup ground beef /goat
2 white bread slices soak in 2tbsp milk
¼ cup onion
2tsp ginger and garlic ground
1tsp chili paste
1tsp garam masala
Salt and pepper

Method:

Add minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg [will act as a binder] to food processor and run the processes until well combine.
Now divide equal portion of meat mixture for all the eggs put each portion in your hand one by one. Flatten it then put boiled egg to the center and start rolling over the mixture on the egg. Coat the meat mixture evenly to form a nice shell around the egg.
Roll the kofta in your hands holding it farm then let it sit uncovered for 10 to 15 minutes in the regenerator to evaporate any moisture.

Heat oil in a pot. It is important that the oil must very hot. This is important because it will prevent breaking. Add each egg to hot oil. Roll gently to get all the meat browned all over. This will take no more than 25 seconds. Remove and drain all excess oil on a paper towel. Repeat for all remaining eggs. Let eggs cool. Then cut horizontally in the center into two halves.

For the gravy, heat oil in a deep pan/pot. Add ginger and garlic. Fry till onions turn golden brown. Add all spices, salt, and almonds mix well then Add tomato puree and chopped tomatoes and cook it for 2 minutes add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick. Add yogurt let it heat through. Transfer the hot gravy to the serving dish. Place eggs very gently into the hot gravy with the yolk side up. Garnish with chopped cilantro Serve naan.