Nargisi Kofta

Name: Nargisi Kofta (Egg Coated with Minced Meat and Fried)
Cuisine: India
Ingredients: 3 dessertspoonfuls besan (gram flour) or split-pea flour; 6 hard-boiled eggs; 1 tablespoonful yoghurt (curd); 1 teaspoonful salt; ½ teaspoonful turmeric (huldi); Ghee for frying; ¼ pt (120 g) yoghurt (curd); 1 tablespoonful chopped fresh coriander leaves (dhania) or parsley for garnishing; 1 egg yolk for mixing and 1 egg for coating; 1 oz (30 g) finely-cut ginger (adrak); ¼ teaspoonful red pepper (degi mirchi); ½ teaspoonful garam masala; 2 finely-chopped green chillies (with seeds); ½ pt (240 mils) water; ¼ teaspoonful turmeric (huldi); 1 medium-sized finely-chopped capsicum or; 8 ozs (225 g) tomatoes; Green stalks of 1 spring onion; 3 ozs (85 g) ghee; 2 finely-chopped green chillies (sabz mirch); ¼ pt (300 mils) water for cooking in a pressure cooker or; ½ pt (240 mils) water for cooking in a pan; 12 ozs (340 g) finely-minced lean mutton; 8 finely-chopped cloves of garlic (lasan); ½ oz (15 g) finely-chopped ginger (adrak); ½ teaspoonful red pepper (degi mirch); 4 ozs (115 g) finely-chopped onions; 1½ ozs (45 g) finely-chopped onions

Egg Coated with Minced Meat and Fried

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This dish comprises a hard-boiled egg coated with minced meat and then sliced into two. The perfect symmetry and the vivid contrast of colour which can be achieved in its preparation is not possible with the other koftas. The yellow and white of the egg, the deep brown of the meat and the green of the sprinkled coriander leaves present indeed a beautiful sight. The taste however surpasses the highest expectations and goes a long way in making this dish a very popular one.