Wednesday, August 27, 2008

Nargisi Koftay (Egg Stuffed Meat Balls)

The eggs are encased in a layer of ground/minced meat to form a Nargisi Kofta

For Koftey:
  • 1 pound minced meat
  • 2 tbsp gram flour or ¼ cup cooked chana dal
  • 1 tbsp green Chili paste
  • 1 tbsp garam masala
  • Salt to taste
  • 5 hard boiled eggs
  • Flour for dusting
  • Cooking oil to fry
  • 1 tsp brown cardamom powder
  • For Gravy
  • 2 big onions paste
  • 1 cup yogurt
  • 1 cup tomato puree
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp green chili paste
  • 2 tbsp kofta masala
  • 1 tbsp chopped coriander leaves (Cilantro)
  • 1 tsp crispy fried onions for garnishing (optional)
  • Salt to taste
  • 3 tbsp cooking oil

  • Mix minced meat, gram flour, corn flour, garam masala, green chili paste and salt. Grind all this in smooth paste without adding water, add the Kewra (if desired)
  • Shell all the eggs and dust them with flour.
  • Divide the meat mixture into 5 equal portions. Flatten each portion in the palm, place an egg in the centre and wrap the paste around the egg until it’s completely enclosed.
  • Heat the oil in a frying pan, put in the meatballs and fry them until they are brown on all sides. Keep them aside.
  • Prepare gravy in a deep heavy bottom pan, by frying all the ingredients mentioned above for the gravy, except green cilantro. When oil separates from masala add 4 cups of water.
  • When gravy starts to boil adds kebabs and simmer 15 minutes in open pan. Remove from gas
  • Cut the meatballs into halves, and serve with the eggs facing up. Garnish with crispy fried onions and chopped cilantro.
  • Serve with Roti or Naan.

Don't boil egg straight out of the fridge. Leave it out till it reaches room temperature. Boiling it straight from the fridge is too much of a temperature shock and can crack the shell. Use fresh eggs as much as possible

Do you know?
Nargisi Kofta is a South Asian cuisine. It resembles an Indian Scotch egg.
A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by the London food shop Fortnum & Mason, in 1738. Contrary to popular belief, it is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.

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