Nargis Kofta (Spicy scotch eggs)

Nargis kofta is boiled eggs surrounded by minced meat, any kind of mince meat is fine but i love mutton. This  is a dish from the Mughl cuisine. It appears that the Moghul emperors took this kofta from Persia to India.

Although this recipe gives you the option for a sauce the koftay in the picture is served without the sauce. A bit like a scotch egg would be served, as a side or a snack.

For Koftay:

  • 250g finely minced beef or mutton
  • 55g  flour (chickpea flour)
  • 4 small eggs (boiled)
  • 1 onion (very finely chopped, better if you can process it to shreds)
  • 5 green chillies  ( to taste) (finely chopped)
  • ½ tsp ginger root  (grated)
  • a pinch of asafetida
  • 4   cloves of minced garlic
  • 1   small egg
  • 1/2 tsp garam masala
  • ½ tsp ground cumin seeds
  • salt to taste
  • clarified butter (ghee) or cooking oil (as needed – for deep frying)
  • 1 tbsp of fresh corriander leaves (chopped)
  • For the Sauce:
  • 6 cloves
  • 1 cinnamon stick
  • 6 cardamom pods
  • ½ tsp turmeric powder
  • 3  green chillies chopped
  • salt to taste
  • 1 tsp garlic paste
  • 2 tsps ginger paste
  • 125g cream
  • 3 tsps tomato puree
  • 1           medium onion finely chopped
  • 150 ml milk
  • 4 tbsps clarified butter(ghee) or cooking oil
  • Procedure:
  • Mix together all of the koftay ingredients except the boiled eggs and knead well with wet hands. Take a small ball sized mixture in your hand and flatten. Place eggs in the centre and shape into a ball. Repeat for remaining mixture. Heat clarified butter or oil to 350f or medium low heat for 6/8 minutes and deep fry all the koftay balls turning them 2 or three time. When cooked set aside.
  • For the sauce, heat the clarified butter or oil in a frying pan or wok and add the onions and fry until golden then add the green chillies. Fry for 2 minutes. Add the tomato paste and fry for a further 3 minutes. Add the rest of the ingredients except milk and cream and fry for 5-7 minutes stirring well. Fry until you see just oil
  • Add milk and cream and ½ cup of water and simmer on low heat for about minutes. Add the koftas in gravy and cook for 5 minutes. Finally garnish with cream and chopped coriander.

Servings: 4


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Filed under India/Pakistan, Meat

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