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Nargisi kofta
نرگسی کوفتہ (nargisi kofta): boiled eggs wrapped in spiced mince, fried and simmered in a rich wedding gravy
Cut a nargisi kofta in half and you see why it is named after the narcissus flower: a white and yellow egg ringed with a band of browned, spiced mince, sitting in a deep red gravy. The dish came down from Mughal kitchens to Pakistani wedding menus and Eid dinners, and it is still the showpiece many families make for guests, served with naan, sheermal or pulao. The meat casing is soft and fragrant with garam masala, and the gravy rich with yogurt, onion and a little cream. Shells that crack open in the pan are the common grief; dust the eggs in gram flour first so the mince grips, and keep the casing an even thickness. Chef's tip: halve the koftas only on the serving dish, just before they go to the table, with a sharp, wet knife for a clean cut.
- Total time
- 90 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the koftas
- 6 eggshard-boiled 10 minutes, cooled and peeled
- 1 ⅓ lb lamb or beef mince
- 1 small oniongrated and squeezed dry
- 1 tbsp ginger-garlic paste
- 2 green chilliesfinely chopped
- 1 ½ tsp garam masala
- 1 tsp red chilli powder
- 1 tsp salt
- 1 egg
- 3 tbsp gram flour (besan)2 tbsp toasted for the mince, 1 tbsp for dusting
- 1 ¼ cups vegetable oilfor frying
For the gravy
- 5 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoespuréed
- 5 ½ oz plain yogurtwhisked
- 1 ½ tsp ground coriander
- 1 /2 tsp ground turmeric
- 1 tsp salt
- 1 ¾ cups hot water
- 4 tbsp single cream
- 1 /2 tsp garam masala
To serve
- 2 tbsp fresh coriander (optional)chopped
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What you'll need
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Method
0/9 doneStep 1: Blend 1 ⅓ lb lamb or beef mince, 1 small onion, 1 tbsp ginger-garlic paste, 2 green chillies, 1 ½ tsp garam masala, 1 tsp red chilli powder, 1 tsp salt, 1 egg and 2 tbsp gram flour (besan) in a food processor into a smooth, sticky paste.
5 minStep 2: Dry 6 eggs well and roll them in 1 tbsp gram flour (besan). Divide the mince into 6, flatten each portion on a wet palm, set an egg in the middle and wrap it completely, smoothing out any cracks. Chill for 15 minutes.
10 minStep 3: Heat 1 ¼ cups vegetable oil in a deep pan to 350°F. Fry the koftas two at a time for 4–5 minutes, turning gently, until deep brown all over; drain.
10 minStep 4: For the gravy, heat 5 tbsp vegetable oil in a wide pan over a medium heat and fry 2 onions for 8–10 minutes until golden brown.
10 minStep 5: Add 1 tbsp ginger-garlic paste, 2 tomatoes, 2 tsp Kashmiri red chilli powder, 1 ½ tsp ground coriander, 1 /2 tsp ground turmeric and 1 tsp salt and cook for 5 minutes until thick.
5 minStep 6: Off the heat, stir in 5 ½ oz plain yogurt, then return to a medium heat and fry for 4–5 minutes until the oil separates.
5 minStep 7: Add 1 ¾ cups hot water and bring to a simmer. Lower in the koftas and simmer, covered, for 15 minutes, spooning the gravy over them, until the mince is cooked through to the egg (160°F).
15 minStep 8: Stir in 4 tbsp single cream and 1 /2 tsp garam masala and warm through for 2 minutes without boiling.
2 minStep 9: Halve the koftas on a serving dish, pour the gravy around and scatter with 2 tbsp fresh coriander. Serve with naan or pulao.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 34 g
- Carbs
- 11 g
- Fat
- 42 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nargisi kofta take?
- About 90 minutes in total: 40 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of onion?
- 2 shallots per onion.
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