Nargisi Koftas are basically an Asian version of a Scotch egg! It is packed full of flavour and can be served on its own with a salad or chaat, or you can make it into a curry and serve it with boiled rice and/or chapattis and naan bread. I’ve used Laziza Kofta spice mix to the mince to add more flavour but if you haven’t got that you can use curry powder instead.
Serves: 4
Syns: FREE
Time Taken: 60 minutes
Difficulty: Moderate
Nargisi Kofta Curry
Ingredients
- 4 hard boiled eggs, peeled and chopped in half
- 500g lean mince
- 3 tbsp Laziza Kofta mix
- a handful of fresh coriander, chopped
- 4 onions
- 1 tsp ginger/garlic paste
- 2 tbsp tomato puree
- 5 tbsp passata
- 1 tbsp hot curry powder
- 2 tbsp fat free natural yogurt
Method
Chop 2 of the onions finely and blend using a hand blender. Add the onions, fresh coriander and Laziza spice mix in to the mince and mix well.
Flatten some of the mince into the palm of your hand and add one half of the boiled egg and cover it completely with the mince. Repeat this until all the eggs are covered in the mince. If you have any leftover mince you can shape them into meatballs without the egg.
In a frying pan, gently fry the koftas till all the meat is sealed around the egg. Remove from the pan and set aside till needed.
Chop the other two onions finely and fry in a pan with the ginger/garlic paste for around 10 minutes till the onion are lightly golden. If the onions start to stick to the bottom of the pan, add hot water to stop it sticking.
Add the tomato puree, passata and curry powder and cook on a medium heat for 5 minutes before adding the koftas in to it. Lower the heat and cook gently for around 20 mintutes until the mince is cooked all around. Try to be very gentle when stirring the koftas to avoid them breaking up. Add the yogurt in the last 5 minutes of cooking.
Serve with boiled rice.
