Nargisi Kofta

This dish was on my very first menu for the opening of my restaurant Kutir. Spiced mutton keema wrapped around hard-boiled eggs (the Indian version of Scotch eggs) braised in a luxurious gravy. It takes time to make, but you must try it as it really is unique. Serve with pulao, biryani or roti/parathas (I prefer parathas, as my mother used to make them for us).