Game bird nargisi kofta

Name: Game bird nargisi kofta
Yield: Serves 6
Cuisine: British
Ingredients: 2 heaped tbsps chopped fresh coriander; salt to taste; 2-3 tomatoes, cut into pieces; 250 g yoghurt; 12-15 peeled almonds, or 2 tbsps of ground almonds; 15-20 raw cashew nuts; 250 g pheasant, boned, leg and breast meat; 6 eggs; 250 g partridge, boned, leg and breast meat; 8 cloves garlic; 7.5 cm piece ginger; 8-10 stalks fresh coriander, with leaves and stem; 2-3 slender finger-sized green chillies; 250 g grouse or mallard, boned, leg and breast meat; 1 tsp garam masala powder; 2 tbsps cooking oil, not olive; 3 medium onions, finely minced; 20-25 mint leaves; 1½ tsps salt; 1 heaped tbsp coriander seeds; ½ tsp fennel seeds; 5 cm piece cinnamon stick, broken into small pieces; ½ tsp turmeric powder; 5 cm piece ginger, finely chopped; 4-5 cloves garlic; 3-4 dried large red chillies; 1 heaped tsp cumin seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

Nargisi kofta is the classic Indian/Persian scotch egg and dates back centuries. This kofta is a variation of the usual lamb kofta, made from a combination of game meats, which is actually more traditional. You may combine any meats you like to make your own kebab depending on what you have available.

Ingredients

Koftas

6 eggs
250 g pheasant, boned, leg and breast meat
250 g<

Europe
United Kingdom
Main course
Gluten-free

Method

These recipes can be used independently of one another. You could serve the koftas with rice and a green chutney or a raita, or another rich Indian-style gravy or coconut-based curry. They can be cut into half and served along with other foods. Or you could use quails’ eggs instead and serve as a canapé. These will take only a minute or two to cook, and frying them is best.

For the koft