Nargisi Kofta (Indian Lamb and Egg Curry)

By
Petrina Verma Sarkar
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Updated on 10/30/21
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)
4596 Calories
483g Fat
34g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 4596
% Daily Value*
Total Fat 483g 619%
Saturated Fat 47g 235%
Cholesterol 484mg 161%
Sodium 517mg 22%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 46g
Vitamin C 18mg 92%
Calcium 187mg 14%
Iron 6mg 34%
Potassium 1011mg 22%
*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.

Ingredients

For the Koftas:

  • 8 large eggs

  • 1 pound ground lamb

  • 1 medium onion, finely chopped

  • 1 tablespoon minced garlic

  • 1 teaspoon ground turmeric

  • 1/2 teaspoon chili powder

  • 1 teaspoon garam masala

  • Kosher salt, to taste

  • 1/2 cup rice flour

  • 6 to 8 cups vegetable oil

For the Gravy:

  • 3 tablespoons vegetable oil

  • 2 medium onions, finely chopped

  • 2 teaspoons garlic paste

  • 2 teaspoons ginger paste

  • 3 medium tomatoes, ground to a smooth paste in a food processor

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon chili powder

  • 1 teaspoon garam masala

  • Kosher salt, to taste

  • 8 tablespoons fresh yogurt

  • 1/2 cup water

  • Fresh coriander leaves, chopped, for garnish

Steps to Make It

Make the Koftas

  1. Gather the ingredients.

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

  3. In a large mixing bowl, add 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.

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

  5. Sprinkle all of the coated eggs with a fine dusting of rice flour. Heat oil in a deep pan.

  6. Whisk 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. Gather the ingredients.

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

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

  4. Add yogurt and water to masala. Mix well and cook for 2 more minutes.

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

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

  7. Garnish 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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