Nargisee Kofte

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Drinks Recipe Recipes. You may also want to try undefined, undefined, undefined, undefined, undefined, undefined, undefined

Rate This Recipe


  • 500 gm - lean minced mutton (kheema)
  • 2 medium onions
  • 1/4 cup - channa daal (gram lentils)
  • 1 tsp - chilli powder
  • 1 cup - yoghurt
  • 4 cloves garlic
  • 5 green chillies
  • 1/4 cup - chopped coriander leaves
  • 2 tsps - garam masala powder
  • 1/2 tsp - salt
  • 5 hard-boiled eggs
  • 2 tsps - kewra water
  • 3 tablespoons - sunflower oil
  • Flour for dusting

How to Make Nargisee Kofte

  • Keeping a tablespoon of the minced mutton aside, put everything apart from the eggs, the kewra and the oil in a saucepan with 3 cups of water.
  • Cook until the daal is soft and the water has dried.
  • Put the uncooked mince with the cooked mixture.
  • Add the kewra (if desired) and grind all of this into a smooth paste without adding any water.
  • The uncooked meat binds the mixture together.
  • Shell all the eggs and dust them with flour.
  • Divide the meat/daal mixture into 5 equal portions.
  • Flatten each portion in the palm.
  • Place an egg in the centre and wrap the paste around the egg until it is completely enclosed.
  • Heat the oil in a medium sized frying pan, put in the meatballs and fry them until they are brown on all sides.
  • When cool, cut the meatballs into halves, and serve with the eggs facing up.
  • Serve with Roti or Nan.