Nargisi Kofta Lamb and Egg Curry

This is an unusual dish with its origins in the Hyderabad region of the subcontinent. The word ‘nargisi’ appears to mean ‘narcissus’, although quite what the relationship between a delicate spring flower and a boiled egg cased in mince might be I have failed to determine. The dish is, essentially, curried Scotch Eggs, and it is entirely possible that the Nargisi Kofta was the inspiration behind the classic British delicacy. Certainly Scotch Eggs have been around since the late 18th century and were originally served hot and smothered in gravy.

 

Ingredients.

6 eggs

250g lamb mince

1 medium brown onion, peeled and chopped very fine.

6 cloves garlic, peeled and chopped very fine.

1 small turmeric, grated.

1 red chilli, seeded and chopped.

½ tsp garam masala.

Salt to taste.

½ cup chick pea flour.

2 cups cooking oil for deep frying.

1 medium onion, peeled chopped fine

4 cloves garlic, peeled and chopped.

1 thumb ginger, peeled and chopped.

1 400g can chopped tomatoes.

1 tsp coriander powder.

1 tsp cumin powder.

¼ tsp turmeric powder.

1 teaspoon garam masala powder.

Salt to taste.

½ cup yogurt or sour cream.

Chopped coriander greens for garnish

 

Method.

Hard boil 4 eggs. Allow to cool, then remove the shells and set aside. Put the lamb mince, onion, garlic, turmeric, chilli, garam masala and salt together in a bowl, lightly beat 1 of the eggs and add to the mix. Mix well with wet hands and form into 4 equal size portions. Enfold each egg in a portion of the mix and smooth with your hands to form an even case. Roll all 4 in the flour until dusted all over.  Preheat the oven to 180°C. Heat the oil in a wok or sauté pan. Whisk the sixth egg in a bowl and dip each lamb-coated egg in some of this whisked egg and deep fry till browned all over. When done, remove and place in a casserole or baking dish.

Pour off most of the oil from the wok, leaving 2-3 tblsp. Place back on a hot flame and fry the onion until starting to caramelise, then add the ginger and garlic. Fry for 2-3 minutes then reduce the heat and add the tomato, the spice powders and the salt. Stir well, and cook for another minute then mix in the yogurt. Pour the mixture over the meatballs, cover tightly and bake for 40 minutes. Serve direct to the table garnished with the coriander.

 

Serves: 2.

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