Nargisi Kebabs

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups ground cooked lamb
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cuminseed
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • Dash of cayenne pepper
  • ¼ teaspoon ground cinnamon
  • Dash of ground cloves
  • teaspoons salt
  • 1 raw egg
  • 6 hard-cooked eggs
  • Shortening or oil for shallow frying
  • fresh lime or lemon juice


  1. Put the lamb again through a food chopper, using the finest blade. Grind it almost to the consistency of paste. To this add the spices, salt and raw egg.

  2. Using the fingers, coat the hard-cooked eggs with the meat-spice mixture. Fry in shallow hot shortening or oil until the meat-coated eggs are browned on all sides.

  3. Sprinkle with fresh lime or lemon juice. Serve whole or sliced into lengthwise halves. Serve either hot or cold.

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