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Recipe for Nargisi Kofta Kebabs (Indian Scotch Eggs)

Recipe for Nargisi Kofta Kebabs (Indian Scotch Eggs)

Recipe for Nargisi Kofta Kebabs (Indian Scotch Eggs)

(Ref: RCP314)

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Nargisi Kofta Kebabs - Indian Scotch Eggs made with a delicately spiced version of Seekh Kebab Mince in a rich Tomato Sauce... for a Delicious and Deeply Satisfying Dish...



Preparation Time:

30 mins

Cooking Time:

30 mins

Kofta Kebab Ingredients:

1 kg Lamb Mince (high fat content)
  1 tbsp Garlic & Ginger Paste
 ½ tsp Green Chilli Paste
  1 Onion, quartered
 Handful Fresh Coriander, chopped
  1 tsp Garam Masala
 ½ tsp Ground Coriander
  1 tsp Cumin Powder
 ½ tsp Chilli Powder
  Salt & Pepper, to taste
  8 Eggs, lightly hard-boiled
  4 tbsp Gram Flour
  8 tbsp Breadcrumbs
  1 Egg, beaten

Sauce Ingredients:

2 Tomatoes, blanched & skinned
  2 tbsp Cashews
  1 tsp Cumin Seeds
  2 Onions, very finely chopped
  2 tsp Garlic & Ginger Paste
 ½ tsp Chilli Powder
 ½ tsp Garam Masala
 ½ tsp Turmeric Powder
  125g Plain Yogurt
 ½ tsp Chilli Powder


1. Set aside half the mince and the fresh coriander for garnishing.

2. In a food processor, blitz together half the mince, garlic & ginger and green chilli pastes, onion, and the garam masala, coriander, cumin and chilli powders to form a smooth, creamy paste. It may be easier to add the mince in stages. If you prefer a less textured coating you can blitz all the mince.

3. Otherwise, turn out the paste into a large bowl, and using your hands, knead the other half of the mince into the paste mixture.

4. Cover the bowl and refrigerate for at least an hour.

5. Divide the kebab mixture into 8 even-sized portions. Then, with damp hands, form the paste around the boiled eggs to form the koftas. Keep wetting hands to stop the mixture sticking to you.

6. Roll each kofta in gram four, then dip in beaten egg and coat in breadcrumbs.

7. Shalllow fry the koftas over medium heat, turning until evenly cooked and browned. Remove from oil with a slotted spoon and drain on kitchen paper.

8. Soak the cashews in water for 20 minutes, then blitz with the tomatoes to make a paste.

9. Heat the oil in a pan, then fry the cumin seeds for a few seconds until they start to sizzle. Add the ginger-garlic paste and finely chopped onions and fry until the onions are translucent.

10. Add the tomato-cashew paste and spices and mix well. Cook for a few minutes then stir in the yogurt. Add some water if the sauce is too thick.

11. When the sauce is hot, add the koftas and gently warm through until piping hot.

12. Remove from heat, add salt to taste and sprinkle over the fresh coriander.

13. Serve your Nargisi Koftas with Jeera Rice and warm Roti.


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