Nargisi Kofta (Indian Lamb and Egg Curry)

Nargisi Kofta in Gravy

Pepper Garlic Kitchen/ Wikimedia Commons/CC BY 3.0

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 4 servings
Nutrition Facts (per serving)
593 Calories
36g Fat
30g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 593
% Daily Value*
Total Fat 36g 47%
Saturated Fat 12g 58%
Cholesterol 485mg 162%
Sodium 403mg 18%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Protein 35g
Calcium 158mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish may sound complicated, but it is actually fairly simple to make. Koftas are basically meatballs—served as is or on skewers—but this recipe takes it to the next level. Hard-boiled eggs are encased in a meatball-type mixture of lamb and seasonings, dusted in flour, and deep-fried until crispy. Then they are served in a delicious gravy of tomatoes, spices, and yogurt for creaminess. Add nargisi kofta to a dinner party menu and friends will think you cooked all day to prepare it for them.


  • For the Koftas:
  • 8 large eggs
  • 1 pound lamb (finely ground)
  • 1 medium-sized onion (chopped very fine)
  • 1 tablespoon garlic (chopped very fine)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • Salt (to taste)
  • 1/2 cup rice flour
  • 6 to 8 cups vegetable cooking oil (or canola or sunflower oil, for deep frying)
  • For the Gravy:
  • 3 tablespoons vegetable cooking oil (or canola or sunflower oil)
  • 2 medium onions (chopped fine)
  • 2 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • 3 medium tomatoes (ground to a smooth paste in a food processor; do not add water while grinding)
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala powder
  • Salt (to taste)
  • 8 tablespoons fresh yogurt
  • 1/2 cup water
  • Garnish: fresh coriander leaves (chopped)

Steps to Make It

Make the Koftas

  1. Cook 6 eggs until hardboiled, about 10 minutes. Immerse immediately in cold water and then peel. Set aside.

  2. In a large mixing bowl, put the ground lamb, onion, garlic, turmeric, red chili, garam masala, 1 egg, and salt to taste. Mix well to form a smooth paste. Divide into 6 equal portions.

  3. Take one hardboiled egg and a portion of the lamb mix and wrap the lamb mix around the egg, smoothing with your hands to form an even "casing" around the egg until it is fully covered. Repeat with all the remaining hardboiled eggs, placing all on a plate.

  4. Sprinkle all of the coated eggs with a fine dusting of rice flour. Heat the oil for deep-frying in a deep pan.

  5. Whisk the last remaining egg in a bowl and dip each egg, gently shaking off excess. Place in hot oil and deep-fry until golden brown. Remove to a plate lined with paper towels to drain.

Prepare the Gravy

  1. Heat the cooking oil in a deep pan and add the chopped onions. Fry until light golden in color and then add the ginger and garlic pastes.

  2. Fry for 2 to 3 minutes and add the tomato paste and all the spices including the garam masala and salt to taste. Mix well. Fry until the oil begins to separate from the masala.

  3. Add the yogurt and 1/2 cup water to the masala. Mix well and cook for 2 more minutes.

  4. Add the prepared koftas to the gravy and fold in very, very gently to coat on all sides.

  5. Cook for 1 more minute and turn off the heat. Slice the eggs in half horizontally.

  6. Garnish the dish with chopped fresh coriander and serve hot with chapatis.

Serving Nargisi Kofta

This hearty and crispy dish can be served either as an appetizer or entree. For a first course, place one kofta with a bit of gravy on individual plates and accompany with Indian round flatbread known as roti or chapati. Alternatively, you can serve the entire dish—either out of the pan or on a serving platter—alongside basmati rice for sopping up the sauce. A bit of roti is also welcome.

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