How to make Nargisi Kofta at home?

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How to make Nargisi Kofta at home?

How to make Nargisi Kofta at home?

How to make Nargisi Kofta

Nargisi Kofta is a rich exotic Mughlai recipe that combines mutton keema and boiled eggs. You can prepare it at your house parties. This dish may appear complicated, but it is actually quite simple to prepare. Koftas are basically meatballs served on skewers or as is, but this recipe takes them to the next level. Hard-boiled eggs are wrapped in a meatball-like mixture of lamb and seasonings, then deep-fried until crispy. Then they're tossed in a delicious tomato, spice, and yogurt gravy for creaminess. When you serve Nargisi Kofta at a dinner party, your guests will think you spent all day preparing it for them.

Ingredients

For the Koftas:

8 large eggs
1 pound ground lamb
1 medium onion, finely chopped
1 tablespoon minced garlic
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 teaspoon garam masala
Kosher salt, to taste
1/2 cup rice flour
6 to 8 cups vegetable oil

For the Gravy:

3 tablespoons vegetable oil
2 medium onions, finely chopped
2 teaspoons garlic and ginger paste
3 medium tomatoes, ground to a smooth paste in a food processor
2 teaspoons ground coriander and cumin
1/2 teaspoon ground turmeric and chili powder
1 teaspoon garam masala
Kosher salt, to taste
8 tablespoons fresh yogurt
1/2 cup water
Fresh coriander leaves, chopped, for garnish

How to make Nargisi Kofta Step by Step

Below is the instruction on how to make Nargisi Kofta step by step

Make the Koftas:

Collect all of the ingredients.

Cook 6 eggs for about 10 minutes, or until hard boiled. Peel immediately after immersing in cold water. Place aside.

Combine ground lamb, onion, garlic, turmeric, red chili, garam masala, 1 egg, and salt to taste in a large mixing bowl. Mix thoroughly to make a smooth paste. Divide the mixture into 6 equal parts.

Wrap one hard boiled egg and a portion of the lamb mixture around the egg, smoothing with your hands to form an even "casing" around the egg until it is completely covered. Rep with the remaining hard boiled eggs, arranging them on a plate.

Sprinkle a fine dusting of rice flour over all of the coated eggs. In a large skillet, heat the oil.

In a bowl, whisk the last remaining egg and dip each egg, gently shaking off excess. Deep-fry in hot oil until golden brown. Drain on a plate lined with paper towels.

For the Gravy:

Collect all of the ingredients.

In a large skillet, heat the cooking oil and add the chopped onions. Fry until golden, then add the ginger and garlic pastes.

Cook for 2 to 3 minutes, then add the tomato paste, spices, and salt to taste. Combine thoroughly. Fry until the oil separates from the masala.

Masala should be mixed with yogurt and water. Cook for 2 minutes more after mixing thoroughly.

Add prepared koftas to gravy and gently fold in to coat on all sides.

Cook for 1 minute more before turning off the heat. Cut each egg in half horizontally.

Serve hot with chapatis and garnished with chopped fresh coriander.

Serving Nargisi Kofta

This hearty, crispy dish can be served as an appetizer or as an entree. As a first course, serve one kofta with a bit of gravy on individual plates and serve with roti or chapati, an Indian round flatbread. Alternatively, serve the entire dish, either in the pan or on a serving platter, with basmati rice to mop up the sauce. A little roti is also appreciated.

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