Shahi Nargisi Koftay
Shahi Nargisi Koftay is very popular in Pakistani and Indian cuisine. A delicious meat balls stuffed with boiled eggs cooked in thick gravy is a must try dish. With this simple recipe you can cook these Royal meat balls and serve it with naan, roti or rice.
Ingredients
-
- Mutton mince1 kilogram
- Green chilies5-6
- Fresh coriander½ bunch
- Red chili powder1 tablespoon
- Garam masala½ teaspoon
- Peppercorn½ teaspoon
- Saltto taste
- Gram flour4 tablespoons
- Ground turmeric½ teaspoon
- Ground coriander1 tablespoon
- Ground cumin seeds1 tablespoon
- Oil4 tablespoons
- Eggs, boiled4
-
- Onion paste1 cup
- Tomato paste1 cup
- Red chili powder1 tablespoon
- saltto taste
- Garam masala½ teaspoon
- Ground coriander½ teaspoon
- Ground turmeric½ teaspoon
- Ground cumin½ teaspoon
- Ginger garlic paste1 tablespoon
- Yogurt½ cup
- Fresh coriander, choppedfor garnish
- Green chili4-5
- Ginger piece, julienne½
Preparation
- Grind minced meat, green chilies, fresh coriander, red chili powder, black peppercorn, garam masala, salt, and gram flour. Set it aside in a bowl.
- Add ground turmeric, ground coriander, and ground cumin powder to the grinded mince, and mix well.
- For the meatballs, cover palm with oil and spread mince just enough to wrap around the boiled eggs. Wrap each egg in mince to make the Koftay.
- Heat oil in a wok and fry the meatballs for 10 minutes until the inside of the egg is visible and the meat is cooked.
- To make the curry, heat oil in a fresh pot over medium low heat. Once heated, sauté the onion paste.
- Add tomato puree and sauté it well.
- Add red chili powder, salt, garam masala, ground coriander, ground turmeric, ground cumin and ginger garlic paste. Stir until all spices are incorporated.
- Add yogurt and stir vigorously.
- Place the koftay in the gravy, cover the lid, and cook on low flame for 5-6 minutes.
- Garnish with freshly chopped coriander and serve with fresh naan.
- Enjoy! Please give us your feedback in the comments below.
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