Hyderabadi Nargisi Kofta Food
HYDERABADI NARGISI KOFTA
Nargisi kofta is boiled eggs stuffed inside a shell of kheema. This dish is a little time consuming, but makes a fantastic party dish. Your guests will be impressed.
Provided by SUSMITA
Categories Appetizers and Snacks Meat and Poultry
Time 9h40m
Yield 8
Number Of Ingredients 19
Steps:
- Combine the lamb, water, cinnamon stick, turmeric, and salt in a large skillet over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. Set aside until cool enough to handle; remove and discard the cinnamon stick.
- Mix the cooked lamb, onion, beaten egg, chickpea flour, ginger garlic paste, green chile peppers, coriander, garam masala, cumin, and ground red pepper together in a large bowl until evenly mixed. Refrigerate at least 30 minutes.
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Divide the lamb mixture into 8 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of food-safe string around the wrapped egg. Repeat with the rest of the eggs and meat. Refrigerate the eggs again overnight or 8 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. Cut and remove the string. Halve the koftas lengthwise and sprinkle with chaat masala and cilantro. Serve with lime wedges on the side.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 7.5 g, Cholesterol 255.7 mg, Fat 26.6 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 7.2 g, Sodium 267.1 mg, Sugar 2.9 g
HYDERABADI NARGISI KOFTA
Nargisi kofta is boiled eggs stuffed inside a shell of kheema. This dish is a little time consuming, but makes a fantastic party dish. Your guests will be impressed.
Provided by SUSMITA
Categories Meat and Poultry Appetizers
Time 9h40m
Yield 8
Number Of Ingredients 19
Steps:
- Combine the lamb, water, cinnamon stick, turmeric, and salt in a large skillet over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. Set aside until cool enough to handle; remove and discard the cinnamon stick.
- Mix the cooked lamb, onion, beaten egg, chickpea flour, ginger garlic paste, green chile peppers, coriander, garam masala, cumin, and ground red pepper together in a large bowl until evenly mixed. Refrigerate at least 30 minutes.
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
- Divide the lamb mixture into 8 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of food-safe string around the wrapped egg. Repeat with the rest of the eggs and meat. Refrigerate the eggs again overnight or 8 hours.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. Cut and remove the string. Halve the koftas lengthwise and sprinkle with chaat masala and cilantro. Serve with lime wedges on the side.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 7.5 g, Cholesterol 255.7 mg, Fat 26.6 g, Fiber 1.6 g, Protein 20.5 g, SaturatedFat 7.2 g, Sodium 267.1 mg, Sugar 2.9 g
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- Place a kadhai or wok on high heat, pour in 250 ml water (about 1 cup) and bring to a boil. Toss in cinnamon and salt, and then add keema (minced mutton). Reduce heat to medium and cook till most of the water dries out, remaining just moist.
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- Once cooled slightly, tip lightly beaten eggs into the keema mixture and mix, kneading gently, till the eggs are fully incorporated. Divide the mixture into 12 equal parts.
- On a clean surface, flatten one part of the keema mixture to about a 3½-inch circle and place one boiled egg on it. Flatten another one part of the keema mixture to the same size and place it on top of the boiled egg. Now lift the flaps of the lower circle of keema to meet the upper circle and press together with your hands to form a smooth covering for the egg. Set the kofta balls aside and repeat for the remaining 5 eggs.
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