Koftas originated in the Middle East and south Asian countries. It purely means any meat grinded n mixed with other ingredients to enhance the taste and is either fried or barbecued. Nargisi Koftas have a boiled egg inside the kofta.
Ingredients:
Nargisi Kofta:
Minced meat (lamb or chicken) 250 grams, seasonings ginger garlic paste 2 tsp, turmeric powder 1/2 tsp, red chili powder 1 tsp, coriander cumin seeds powder 1 tsp, chat masala 1/2 tsp, garam masala 1/2 tsp, salt to taste, chopped coriander 2 tabsp, chopped onion 1 medium .Binders – 2 slice of bread, 2 tabsp rice flour and 1 egg. Boiled eggs 4.
Method:
In a blender Mix the meat, the seasonings and binders. Blend the whole mixture and transfer it into a bowl. Heat oil in a deep pan. Now take some mince and cover the boiled (peeled) eggs. Use little water to smoothen the koftas. Make sure the eggs are thoroughly covered with a thin layer of mince. Deep fry on low heat for 5 to 7 minutes till it is light golden in colour.
Curry:

Ingredients:
Onions chopped 2 medium, tomato puree 1 cup, poppy seeds 1 tabsp roasted, cashew nuts 2 tabsp, ginger garlic paste 2 tsp, turmeric powder 1 tsp, red chili powder 2 tsp, coriander cumin powder 1 tsp, chat masala 1 tsp, garam masala 1 tsp, sugar 2 tabsp, salt to taste and oil 2 to 3 tabsp. Coriander leaves chopped handful.
Method:
Heat oil in a wok. Saute onions till brown, add tomato puree, ginger garlic paste, grind poppy seeds and cashewnuts and add to the curry. Now add the rest of the ingredients and as soon as it starts oozing oil pour 2 cups water and simmer it for 5 to 10 mins. Garnish with coriander leaves.
Nargisi Kofta Curry….is ready to be enjoyed with saffron rice!!!




