Nargisi Koftay (Egg Stuffed Meat Balls)

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

Ingredients:
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

Method:

• 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.

Tips:

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.