Nargisi Kofta Lamb and Egg Curry Recipe

Nargisi Kofta in Gravy
Nargisi Kofta in Gravy. Image © Pepper Garlic Kitchen/ Wikimedia Commons
Ratings (68)
  • Total: 110 mins
  • Prep: 20 mins
  • Cook: 90 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
593 Calories
36g Fat
30g Carbs
35g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish sounds exotic and tastes it too! Add it to a dinner party menu and friends will think you slaved to prepare it for them. In truth, Nargisi Kofta is fairly simple to make.


  • For the Koftas:
  • 8 eggs
  • 500 grams finely ground lamb mince
  • 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:
  • 2 medium sized 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
  • 8 tablespoons fresh yogurt
  • 3 tablespoons vegetable cooking oil (or canola or sunflower oil)
  • Salt to taste
  • Garnish: coriander leaves (chopped)

Steps to Make It

  1. Boil 6 eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.

  2. To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chili, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.

  3. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered.

  4. Repeat for all the remaining hardboiled eggs. Place all in a plate.

  5. Sprinkle all coated eggs with a fine dusting of rice flour.

  6. Heat the oil for deep-frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg, gently shake off excess and deep fry till golden. When done, drain and place on paper towels.

  7. To prepare the gravy: Heat the cooking oil (3 tbsps) in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes.

  8. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Fry till the oil begins to separate from the masala.

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

  10. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides.

  11. Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.

  12. Garnish the dish with chopped fresh coriander and serve hot with Chapatis.