A unique and delicious dish with an interesting disputed origin. Some believe it is native to Persia, brought to India by the Mughal emperors. Others debating that nargisi kofta is a variation of the traditional British scotch egg. Another theory claiming that the concept was brought to United Kingdom by the returning British soldiers from India. There are more competing stories too. The name Nargis is derived from the winter flower narcissus with a yellow centre surrounded by white petals, the kofta when quartered into equal parts bearing resemblance to this flower.
Koftas are made with hard-boiled eggs encased with seasoned ground meat. Then, either deep fried, steamed, poached or baked. Finally, cooked in a rich, luscious, creamy gravy. Served with naan, parathas, rice or pulao. An enticing dish, easy to prepare and perfect for special occasions. Loved and enjoyed by all especially children. A joy to see their smiling faces when they are surprised to see the hidden egg. Do treat your loved ones and friends with this exotic and flavoursome dish.
Koftas are made with hard-boiled eggs encased with seasoned ground meat. Then, either deep fried, steamed, poached or baked. Finally, cooked in a rich, luscious, creamy gravy. Served with naan, parathas, rice or pulao. An enticing dish, easy to prepare and perfect for special occasions. Loved and enjoyed by all especially children. A joy to see their smiling faces when they are surprised to see the hidden egg. Do treat your loved ones and friends with this exotic and flavoursome dish.
Nargisi Kofta (Baked)
(Serves 4 or 8)
Kofta
Ingredients:
650 grams ground meat (lamb, beef or chicken)
8 eggs (boiled)
2 large cloves of garlic (grated)
1 tablespoon grated ginger
1/2 teaspoon pepper powder
2 slices of bread soaked in 1/2 cup milk
1 egg
salt
Method:
Soak the bread slices in milk. Squeeze out any excess liquid. Mix the bread with ground meat, garlic, ginger, pepper powder, 1 egg and salt.
Divide the meat mixture into 8 portions. Mould each portion around a boiled egg enclosing it fully with the meat mixture. Place on a baking sheet lined with aluminum foil that is lightly greased.
Preheat oven to 400 F or 200 C.
Bake koftas in the oven for 20 minutes.
While koftas are cooking in the oven, prepare the gravy.
Gravy
Ingredients:
1 bay leaf
2 cinnamon stick (1-inch each)
3 green cardamoms
5 cloves
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon fennel powder
1 teaspoon garam masala powder
a pinch of dried mint
3 tablespoons thick curds
1 tablespoon lime juice
few coriander leaves (chopped)
3 tablespoons oil
salt
Grind to a fine paste with little water
1/2 cup brown fried onion
1 large tomato
6 cashewnuts
50 grams khoya (mawa)
2 long green chillies
4 large cloves of garlic
1-inch ginger
Method:
Heat oil in a wide-bottomed pan, add bay leaf, cinnamon sticks, cardamoms and cloves. Then, fry the ground paste well until oil starts to separate. Stir in the spice powders; turmeric, chilli, cumin, coriander and fennel. Rinse blender jar with 2 cups of water and pour into the pan. Bring to boil and mix in the curds, mint and garam masala powder.
Carefully, incorporate the baked koftas into the gravy. They won't submerge fully so spoon some gravy over them. Cover pan and cook on medium heat. Turn koftas over so that they are done all the way through absorbing some of the gravy. Check for seasonings, add lime juice and salt. Garnish with coriander leaves.
Serve hot with naan, paratha, rice or pulao.
Note:
(Serves 4 or 8)
Kofta
Ingredients:
650 grams ground meat (lamb, beef or chicken)
8 eggs (boiled)
2 large cloves of garlic (grated)
1 tablespoon grated ginger
1/2 teaspoon pepper powder
2 slices of bread soaked in 1/2 cup milk
1 egg
salt
Method:
Soak the bread slices in milk. Squeeze out any excess liquid. Mix the bread with ground meat, garlic, ginger, pepper powder, 1 egg and salt.
Divide the meat mixture into 8 portions. Mould each portion around a boiled egg enclosing it fully with the meat mixture. Place on a baking sheet lined with aluminum foil that is lightly greased.
Preheat oven to 400 F or 200 C.
Bake koftas in the oven for 20 minutes.
While koftas are cooking in the oven, prepare the gravy.
Gravy
Ingredients:
1 bay leaf
2 cinnamon stick (1-inch each)
3 green cardamoms
5 cloves
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon fennel powder
1 teaspoon garam masala powder
a pinch of dried mint
3 tablespoons thick curds
1 tablespoon lime juice
few coriander leaves (chopped)
3 tablespoons oil
salt
Grind to a fine paste with little water
1/2 cup brown fried onion
1 large tomato
6 cashewnuts
50 grams khoya (mawa)
2 long green chillies
4 large cloves of garlic
1-inch ginger
Method:
Heat oil in a wide-bottomed pan, add bay leaf, cinnamon sticks, cardamoms and cloves. Then, fry the ground paste well until oil starts to separate. Stir in the spice powders; turmeric, chilli, cumin, coriander and fennel. Rinse blender jar with 2 cups of water and pour into the pan. Bring to boil and mix in the curds, mint and garam masala powder.
Carefully, incorporate the baked koftas into the gravy. They won't submerge fully so spoon some gravy over them. Cover pan and cook on medium heat. Turn koftas over so that they are done all the way through absorbing some of the gravy. Check for seasonings, add lime juice and salt. Garnish with coriander leaves.
Serve hot with naan, paratha, rice or pulao.
Note:
- Adjust consistency of gravy with water, as desired.
- Store-bought fried onions can be used.
- Drizzle some melted ghee and serve.
- For extra richness, you can add a pinch of saffron with the spice powders.