Nargisi Kofta

Name: Nargisi Kofta
Yield: Serves 4
Cuisine: India
Ingredients: 125 ml (½ cup) thick plain yoghurt; 1 teaspoon ground turmeric; 2 cm (¾ inch) piece of ginger, grated; ½ teaspoon sugar; ½ teaspoon chilli powder (optional); 1 tablespoon oil; 2 large ripe tomatoes; 2 garlic cloves, chopped; 1 onion, finely sliced; 550 g (1 lb 4 oz) minced (ground) lamb; 1 teaspoon chilli powder; Oil for deep-frying; 3 tablespoons rice flour; 1 teaspoon salt; 4 garlic cloves, crushed; 1 teaspoon garam masala; ½ teaspoon ground turmeric; 10 small eggs; 1 onion, finely chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

About

Nargisi kofta are so named because, when sliced open, they look like the almond-shaped flower of the narcissus. They are shaped by hand, then fried and dipped into a spicy sauce to be served as a main. Meal make them without the sauce as a snack.

Ingredients

Koftas

10 small eggs
1 onion, finely chopped
4 garlic cloves, crushed

Asia
India
Main course
Snack
Spicy
Gluten-free

Method

To Make the koftas, cook eight of the eggs in boiling water for 10 minutes to hard-boil, then cool them immediately in cold water to prevent grey rings around the yolks. When cold, peel them.

Mix the onion, garlic, salt, turmeric, garam masala and chilli powder in a large bowl. Add the lamb and knead the mixture well. Beat one of the remaining eggs in a bowl and knead it into the lamb u