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Nargisi Koftay (Nargisi Meatballs Curry)

Kofta is a Middle Eastern, South Asian and Balkan meatball or meatloaf. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice and leeks, and served dry. Mince meat stuffed with boiled eggs are a very popular Pakistani dish, Known as Nargisi Koftae.

Ingredients:

For the Koftas:

Finely ground lamb mince 500 gms
Eggs 8
Chopped onion 1
Ginger Garlic Paste 1 tbspNargisi Koftay 2
Red Chilli Powder 1 tbsp
Chopped Green Chilies 3-4
Fresh Coriander 1/2 bunch
Roasted Grams 4 tbsp
Bread Slices 2
Salt as taste

Ingredients for Gravy:

Chopped Onions 2 medium
Ginger Garlic Paste 1 tsp
Tomato puree ½ cup
Yogurt 1/2 cup
Coriander 2 tbsp (powdered)
Green cardamom 4
Ginger garlic paste 1 tbsp
Garam mashala powder 1 tablespoon (Green cardamom, black cardamom, cinnamon, clove, cumin, Whole black pepper)
Salt to taste
Oil 1 cup
Chopped coriander leaves to garnish

Method:

Boil 6 eggs till hardboiled. Peel the eggs and keep aside. In a vassal mix minced meat, bread slices, onion, ginger, garlic, salt, spices and beaten egg. Put the mixed meat in to a food processor and run the processes until well combine. Divide this mixture into 6 equal portions.
Take one egg and a portion of the lamb mix. Wrap the meat mix around the egg and shape it with your hands to form an even “casing” around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate. Let it sit uncovered for 10 to 15 minutes in the regenerator   to evaporate any moisture.

Heat oil in a heavy bottomed pan. Put each egg to hot oil. Roll gently to get all the meat browned all side. Remove from oil and drain all excess oil on a paper towel. Repeat for all remaining eggs.

For Gravy:

In a large pan heat oil and fry onions till they turn golden brown. Add the ginger and garlic pastes. Fry for 2-3 minutes and add the tomato puree and all the spice powders including the garam masala. Mix well. Cook till the oil begins to separate from the masala.

Add yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.  Add water or stock and cook it for further 10 minutes on simmer. The gravy should be thick.
Cut the eggs horizontally in the center into two halves. To serve take a large serving dish, first put the koftas on plate, pour the gravy on top. Garnish with chopped fresh coriander leaves and serve hot with Chapatis.

Tips: It is important that the oil must very hot. This is important because it will prevent breaking.

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