How to Cook Nargisi Koftas

Serves: 8

Preparation time: 10 mins + 45 mins (inactive)

Cooking time: 45 mins

Ingredients needed to make Nargisi Koftas:

• ½ kg ground lamb
• 8 hardboiled eggs
• 1 egg, beaten
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• ½ cup fresh cilantro leaves, finely chopped
• 3 green chilies, stemmed and finely chopped
• 1 tsp ground coriander
• ½ tsp ground cumin
• One 1’’ cinnamon stick
• 1 tsp ground garam masala
• ¼ tsp ground turmeric
• ½ tsp red chili powder
• 1 tsp chaat masala
• 3 tbsp chickpea flour
• Oil, for deep frying
• Salt to taste

Cooking instructions for Nargisi Koftas:

• Place the ground meat in a deep-bottomed saucepan and sprinkle a dash of salt and ground turmeric over it.
• Pour in a cup of water and throw in the cinnamon stick.
• Give them a nice stir and cook for 20 minutes, stirring often, until they meat is browned and all the liquid is cooked off.
• Remove from heat and set aside until it cools down to some extent.
• Transfer the contents of the pan into a large mixing bowl and sprinkle the chopped onions, green chilies and ground spices into it.
• Add the ginger-garlic paste and stir them all together until distributed evenly throughout the mixture.
• Dust the chickpea flour onto the mixture, followed by the beaten egg in it and give them a nice stir until thoroughly incorporated.
• Leave it in the fridge, covered for half an hour to marinate and allow the mixture to turn firm.
• Remove the shells off the hard-boiled eggs and set them aside.
• Split the meat mixture into 8 equal parts and roll each of them into a ball.
• Flatten out each ball by pressing them between your palms and place one hardboiled egg in the its middle.
• Wrap the edges of the meat around the egg and roll it into a round ball again.
• Secure with a kitchen twine around the stuffed meatball and prepare rest of the meatballs or koftas in a similar fashion.
• Arrange them on a plate and refrigerate for 15 minutes.
• Pour in enough oil, required for deep frying, in a deep-bottomed saucepan and lower the koftas into it in batches.
• Deep fry them until they turn golden brown and drain them out onto paper towel-lined plates to soak away excess grease.
• Transfer them onto a serving plate and serve alongside lemon wedges.

Image credit: Wikimedia Commons