Nargisi Kofta – Hyderabadi Scotch Eggs


Scotch eggs may have been inspired by this Desi dish, where hard-boiled eggs are encased in a layer of seasoned minced lamb and served with a spicy tomato gravy.

Nargisi Kofta - Hyderabadi Scotch Eggs

Scotch eggs may have been inspired by this Desi dish, where hard-boiled eggs are encased in a layer of seasoned minced lamb and served with a spicy tomato gravy.
Course: Main Dish
Cuisine: Hyderabadi
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: The Cook
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Ingredients

For the Koftas

  • 8 large eggs
  • 500 g lamb mince, finely ground
  • 1 medium onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 teaspoon ground turmeric
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • salt, to taste
  • ½ cup rice flour
  • cooking oil , for deep frying

For the gravy

  • 2 medium onions, finely chopped
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 3 medium tomatoes, ground to a smooth paste in a food processor (do not add water while grinding)
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chilli powder
  • 1 teaspoon garam masala
  • 6 tablespoons fresh yoghurt
  • 3 tablespoons cooking oil
  • salt, to taste
  • chopped coriander leaves, to garnish

Recipe Instructions

  • Boil 6 eggs until hard-boiled. Immerse immediately in cold water and then peel. Set aside.
  • To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chilli, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
  • Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg until it is fully covered. Repeat for all the remaining hard-boiled eggs. Place all in a plate.
  • Sprinkle all coated eggs with a fine dusting of rice flour.
  • Heat the oil for deep frying in a deep pan. Whisk the last remaining egg in a bowl and dip each coated egg in some of this whisked egg, gently shake off excess and deep fry until golden. When done, drain and place on paper towels.
  • To prepare the gravy: Heat the cooking oil (3 tablespoons) in a deep pan and add the chopped onions. Fry until light golden in colour and then add the ginger and garlic pastes.
  • Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Fry until the oil begins to separate from the masala.
  • Add the yoghurt and ½ a cup of water to the masala. Mix well and cook for 2 more minutes.
  • Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the heat. Slice the eggs in half horizontally.
  • Garnish the dish with chopped fresh coriander and serve hot with Chapatis.


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