Nargisi Kofta

40 minutes

Makes3-4servings

Nargisi Kofta Recipe
Club Noor

by Saba Wahid

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Ingredients

For the Kofta:

8 hard boiled quail eggs

1 pound beef mince

1 small onion ground

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp garam masala

1 tsp red chili powder

1 tsp salt

½ tsp fresh ground black pepper

2 cups  of bread crumbs

1 egg, beaten

Noor Oil, for frying

For the Green Pepper Sauce:

2 roasted green bell pepper, seeded and skin removed

½ cup  caramelized onions

½ tsp  chili powder

Salt and pepper to taste

Preparation

Introduction:

 Traditional Nargisi Kofta is a dish I grew up with. Often made by my aunt for dinner parties, I became fond of these tasty morsels from a young age. She always served it with a tomato and onion based gravy, as most curry dishes from the subcontinent. I have made my own modern interpretation of this popular South Asian Dish. Served with a sweet and spicy green pepper sauce, the flavors all complement one another in this easy to make Iftar treat. They are filling and look appetizing, which is something all your friends and family will appreciate. 

A hardboiled egg, encased by spiced meat, deep fried, and then served with a savory sauce, how could you go wrong? My version of this Kofta is perfect as an appetizer or starter; it can be prepared with gravy and served with rice as a main course also. This dish was originally created by the Moghuls and then adapted to the Hyderabad region. The Nargisi Kofta comes with a lot of history, they say the British Scotch Egg was also inspired by this dish, and it’s easy to see why.

Steps Involved:

For the Sauce:

Puree the green pepper by adding the caramelized onions and seasoning, blending thoroughly. Refrigerate until ready to use.

For the Kofta:

In deep frying pan, pre-heat the Noor Oil to medium temperature.

In a large bowl, combine the beef mince with ginger, garlic, onion, garam masala, chilli powder, salt and pepper. Adjust the seasoning according to taste. Using ½ cup of the beef mixture, wrap around the quail egg. Use more if required and form a small ball, set aside. Continue the same method with remaining meat and eggs.

Dip the meat balls into the beaten egg and into the bread crumb mix, individually. Fry each meatball for about 3-4 minutes until a golden brown. (Test one first to ensure the meat has cooked through.)

Suggestion:

Serve with the sauce and enjoy!

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