Game Bird Nargisi Kofta

Bring a medium saucepan of water to a rolling boil. Carefully lower the 4 eggs into the water and boil for exactly 6 minutes and 30 seconds for a soft, jammy yolk. If a firmer yolk is desired, boil for 8 minutes.

Immediately transfer the boiled eggs to an ice water bath and let them cool completely for 5 minutes. Gently peel the eggs and pat them completely dry with a paper towel.

In a large mixing bowl, thoroughly combine the chilled game bird mince, toasted chickpea flour, melted ghee, ginger-garlic paste, garam masala, chopped coriander, minced green chili, and salt. Knead the mixture until it becomes slightly sticky and cohesive.

Divide the spiced mince into 4 equal portions. With damp hands, flatten one portion into a disc in your palm. Place a boiled egg in the center and gently wrap the meat around the egg, sealing it completely. Ensure there are no cracks or trapped air pockets. Repeat for all eggs.

Heat neutral oil in a deep skillet to 170°C/338°F. Carefully lower the koftas into the oil and fry until golden brown and the internal temperature of the meat reaches 74°C/165°F, about 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels.

In a heavy-bottomed pan, heat the ghee for the curry base over medium heat. Add the black cardamom, green cardamom pods, and cinnamon stick. Sizzle for 30 seconds until fragrant.

Add the pureed brown onion to the spiced ghee. Cook over medium heat, stirring frequently, until the onion turns a deep golden brown and the raw smell dissipates, about 8 to 10 minutes.

Stir in the ginger-garlic paste and cook for 1 minute. Lower the heat and add the kashmiri chili powder, coriander powder, turmeric powder, and salt. Toast the dry spices for 30 seconds.

Pour in the tomato puree and cook until the mixture thickens and fat rises to the surface, about 5 minutes. Remove the pan from heat, whisk in the yogurt to prevent curdling, then return to low heat and cook for 3 more minutes.

Stir in the warm water or game stock to achieve a velvety gravy consistency. Bring to a gentle simmer. Crush the kasuri methi between your palms and sprinkle it over the curry.

Gently place the fried koftas into the simmering sauce. Cover and cook on the lowest heat for 5 minutes to allow the koftas to absorb the curry flavors without overcooking the eggs.

To serve, carefully remove the koftas. Using a sharp knife, slice them in half lengthwise to reveal the egg, resembling a blooming flower. Arrange the halves on a bed of the rich curry sauce.