Variations on Nargissi Kofta (a sort of Indian Scotch eggs)...

... attempted re-post (recipe promised last night in the nonpompoous food forum. Editorial note: according to network54, the following was posted in the wee small hours of November 24 at 01:34 am CT; but here's trying again - because apparently, as of 11:40 today, some 10 hours later, it did not, in the technical vernacular of these forums, "go through"):

1-1/2 lb lean minced beef
2 heaped teaspoons curry powder*
2 teaspoons salt
2 tablespoons parsely, chopped
2 to 3 oz natural yoghurt**
3 hard-boiled eggs
2 tablespoons cooking oil
1 can vegetable curry***

Blend the minced beef, curry powder (hot or medium, to taste), and half the parseley.tir in 2 tablepoons of yoghurt**. Set aside. Divide the meat pixture into 3 portions and mould around the eggs, to completely and evenly wrap them. Fry in the oil to brown****. Stir in the vegetable curry if used***, cover, and simmer for 1/2 hour, turning from time to time for even cooking. Serve with each wrapped egg cut in half. Stir the remaining yoghurt into the vegetable mixture and serve as an accompaniment*** to the Nargissi kofta sprinkled with remaining parseley.

Yield: 6 servings, with an accompaniment***

Notes:

* We substituted an American brand for Sharwood's.

We substituted heavy cream for yoghurt and added some breadcrumbs as a binder.

*** We had no Sharwood's vegetable curry, so served Major Grey's mango chutney as the accompaniment. The dish resembles delicately curried Scotch eggs (see my recipe for Scotch Eggs JCG, in this forum, February 17 2004).

**** We used an electric skillet.

Source of original recioe: "Sharwood's Indian", London, England (ND). Quotation: "For the traveller in search of fine foods, every journey brings its rewards." - James Allen Sharwood, Bombay, 1895.