Nargisi Koftas (Meatballs Stuffed with Hard-Boiled Eggs) recipe
information
This dish is the Indian equivalent of the western Scotch eggs and, like Scotch eggs, is usually served as a snack or picnic dish. They can, however, be served with a tomato or curry sauce over rice.
ingredients
575 g (1 1/4 lb) Minced (ground) lamb
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1/2 tsp Hot chilli powder
1 tsp Ground cumin
1 Tbs Ground coriander
1 Onion, finely chopped
2 Garlic cloves, crushed
40 g (1 1/2 oz) 1/3 cup Chick-pea flour
Salt and pepper to taste
1 Egg
8 Hard-boiled eggs
Sufficient vegetable oil for deep-frying
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and finely chopped
1/2 tsp Hot chilli powder
1 tsp Ground cumin
1 Tbs Ground coriander
1 Onion, finely chopped
2 Garlic cloves, crushed
40 g (1 1/2 oz) 1/3 cup Chick-pea flour
Salt and pepper to taste
1 Egg
8 Hard-boiled eggs
Sufficient vegetable oil for deep-frying
method
1. Combine the lamb, ginger, chilli powder, cumin, coriander, onion, garlic, flour, seasoning and egg. Using your hands, mix and knead well until the ingredients are thoroughly blended. Alternatively, puree the ginger, onion and garlic together in a blender before adding them to the other ingredients.
2. Divide the mixture into eight equal portions. Using wet hands, roll each portion into a ball, then flatten and put a hard-boiled egg in the centre. Bring the meat mixture up and around the egg to enclose it completely. Put the balls into a greased dish and chill in the refrigerator for 30 minutes.
3. Fill a deep-frying pan one-third full with oil and heat until it reaches 190°C (375 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Carefully lower the balls into the oil, a few at a time, and fry for 2 to 3 minutes or until they are golden brown and crisp. Remove the koftas from the oil and drain on kitchen towels.
4. Arrange on a warmed serving dish and serve at once.
2. Divide the mixture into eight equal portions. Using wet hands, roll each portion into a ball, then flatten and put a hard-boiled egg in the centre. Bring the meat mixture up and around the egg to enclose it completely. Put the balls into a greased dish and chill in the refrigerator for 30 minutes.
3. Fill a deep-frying pan one-third full with oil and heat until it reaches 190°C (375 °F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Carefully lower the balls into the oil, a few at a time, and fry for 2 to 3 minutes or until they are golden brown and crisp. Remove the koftas from the oil and drain on kitchen towels.
4. Arrange on a warmed serving dish and serve at once.
serving amount
4 - 6 servings
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