I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that mum uses also asks for eggs to bind the meat so the meatballs do not lose shape and breakdown when boiling in the curry.
- http://cooks.ndtv.com/recipe/show/mutton-kofta-100384
- http://allrecipes.co.in/recipe/144/hyderabadi-nargisi-kofta.aspx
Can someone please help and suggest something that will still bind the meatballs without losing too much of an Indian touch to the flavours?
Best Answer
If you add salt to your meat and leave for a few hours this will break down some proteins in the muscle (myosin), which cross-link / bind with each other. Hopefully you wouldn't need the egg to bind. I have done this with burgers and meatballs before, so no reason this wouldn't work OK for kofte