Nargisi Kofta

While searching about the history of the Scotch Egg, I discovered this recipe for eggs encased in mouton forcemeat and served with a spicy tomato sauce. The Nargisi Kofta – Narcissus meatballs – have their origins in the Mughal kitchen in Persia and Northern India. Most possibly, the British brought the idea to Europe during the British Raj, and the Scotch Egg is derived from it.

In the cooking methods I studied, the eggs encased in the meat are hard-boiled, yet I prefer the egg yolk to be runny and soft. For perfect eggs, the most important thing to adhere is the precise timing of the cooking and frying, so that the egg yolks remain soft and runny.

 

Ingredients | Serves 4

 

Nargisi Kofta

8
 eggs
650 g minced lamb or mutton
1
 Onion
2 Tbsp
 Green chilies
2 tsp
 finely chopped garlic
2 tsp
finely chopped ginger
1 tsp
Garam Masala
  Salt for seasoning
  Flour
2
Beaten eggs
3 liter
frying oil

 

Sauce

1
Onion
2 tsp
 finely chopped garlic
2 tsp
finely chopped ginger
500 ml
Tomatoes pureed or bought pure tomato sauce
4 Tbsp
Plain yogurt or whipped curd
1 tsp each
Garam Masala, Turmeric, and Red chily powder
  Salt for seasoning
1 bunch Fresh coriander
Preparation

Nargisi Kofta

  1. Boil the eggs for exactly 7 minutes – if you cook them longer, the egg yolk will be hard and not runny.
    Shock them in cold water pouring into the pan. Then gently tap them against the pan to crack the shell – it will be easier to peel them later.

  2. Finely dice the onion and garlic and mix into the minded lambs or mutton meat. Add the finely chopped chillies, ginger, garlic, and Garam Masala, season with salt and combine well. I cut the mixture in a kitchen blender to have a finer farce.

  3. Prepare two bowls with one with flour and one with a beaten egg.

  4. Lay a piece of clingfilm onto a surface. Take a portion of the meat, about the size of an egg, and form into a ball. Place it on the clingfilm and cover it with another sheet of film. Then press the ball into a flat round patty with about 6 cm diameter. Remove the top film and place a peeled egg in the centre of the patty.
    Collect the corners of the lower clingfilm and lift it from the surface. The meat will start to shape around the egg. Now gently spread the meat around the egg until you have encased it completely. Remove the film and shape the egg with your hands into the perfect shape.
    Do the same with all eggs.

  5. Heat a deep fryer with the oil to exactly 180° C.

  6. Gently roll the eggs first in the flour and then the egg wash. Make sure you cover the egg completely.

  7. Slowly lower the eggs into the fryer using a spoon and fry for a maximum of 6 minutes. The eggs should be nicely browned.
    Place them on a kitchen paper to drain off any excess oil.

Sauce

  1. Finely dice the onion, garlic, and ginger. Fry them in a pan with a little oil until the softened.

  2. Add the tomato puree, stir and then continue to add the yogurt or whipped curd, salt, Garam Masala, turmeric, and chilly red powder. Stir all together and let it simmer for about 15 to 20 minutes on medium to low heat.

  3. Add the fresh coriander.

  4. Finally, add the egg koftas and just give them a stir in the gravy. Don't cook them, otherwise, the egg yolks will get hard.

    Serve | place one egg on the plate and generously cover with the sauce, add another egg cut in half and garnish with some fresh coriander leaves.