Spiced Egg-Stuffed Meatballs in Savory Sauce

1. Prepare the Meat Mixture

Finely grind the ground chuck if it has not been done by your butcher. In a large bowl, combine the meat with the ground cloves, cayenne pepper, cinnamon, mace, freshly ground pepper, 0.5 teaspoons of the cumin, 1 teaspoon of salt, 2 tablespoons of yogurt, and the chopped cilantro. Mix these ingredients well, cover the bowl, and set it aside to let the flavors meld.

2. Blend the Aromatics

Blend the onions, garlic, and ginger with 6 tablespoons of water to form a smooth paste using an electric blender.

3. Form the Meatballs

Divide the meat mixture into four portions and carefully wrap each portion around a hard-boiled egg, ensuring an even coating for firm meatballs.

4. Brown the Meatballs

Heat the vegetable oil in a skillet over medium-high heat. Add the cardamom pods, bay leaves, and optional dried red peppers, letting them darken for a few seconds to release their aromas. Brown the meatballs on all sides in this fragrant oil, then remove them with a slotted spoon and set them aside.

5. Cook the Aromatic Paste

Add the onion-garlic-ginger paste to the same hot oil and fry it, stirring frequently, for about 10 minutes. Reduce the heat to medium and stir in the ground coriander, the remaining 1 teaspoon of cumin, and the turmeric. Fry these spices for one minute to bloom their flavors.

6. Incorporate the Yogurt and Spices

Add the remaining yogurt one tablespoon at a time, stirring continuously and allowing each addition to blend in for about half a minute. Stir in the remaining 0.5 teaspoon of salt, the paprika, tomato sauce, and 0.75 cup of water. Bring this mixture to a boil, then cover the skillet and let it simmer for 10 minutes.

7. Simmer the Koftas

Return the koftas to the skillet, cover them with the sauce, and let them simmer for 30 minutes, turning them every 7-8 minutes and spooning the sauce over them to ensure they are well-coated.

8. Serve

To serve, cut the koftas in half and arrange them on a platter, spooning the savory sauce over the top. Pair this dish with rice or hot chapatis, and consider serving it with yogurt raita and a side dish for a complete meal.