Name: Nargis Kofta
Yield: Serves 4-5
Cuisine: Indian
Ingredients: salt, black pepper; 2 teaspoons (2 X 5 ml spoon) ground coriander; 2 onions, roughly chopped; 1-inch (2.5 cm) piece fresh ginger, peeled and roughly chopped; 1¼ lb (600 g) ground or finely minced beef; ½ teaspoon (2.5 ml spoon) ground turmeric; 14 oz (397 g) tin tomatoes; 1 teaspoon (5 ml spoon) ground cumin; ½ teaspoon (2.5 ml spoon) ground cloves; a handful of fresh coriander or mint leaves, chopped; 1 heaped teaspoon (2 X 5 ml spoon) paprika; 7½ tablespoons (7½ X 15 ml spoon) plain yogurt; 1 teaspoonful (5 ml spoon) ground cinnamon; 2-3 cloves garlic, peeled; 6 tablespoons (6 X 15 ml spoon) sunflower oil; 4 hard-boiled eggs

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

This is a wonderful dish. As it is mild, the children love it, too, but of course you can add some chilli powder if you like a little fire. One could describe Nargis Kofta as the Indian version of Scotch eggs, only served hot. They are large spiced meatballs encasing a hard-boiled egg and cooked in a rich sauce. Serve with plain or fried rice and either peas or green beans.